On Sun, 9 Dec 2018 17:30:44 -0500, Dave Smith
> wrote:

>On 2018-12-09 2:38 PM, U.S. Janet B. wrote:
>> On Sun, 9 Dec 2018 13:37:43 -0500, Dave Smith
>> > wrote:
>>
>>> The recent posts on crumpets got me thinking that I had not made them
>>> for a few months. They seemed like a good idea for a cold, wintry
>>> morning. Since my new JoC doesn't have a crumpet recipe I went online
>>> and printed on up. It was a little different from the old on. It
>>> called for activated yeast. I only had fast acting, so it was going to
>>> have to do. Maybe it was too old, but the yeast just never really worked
>>> much. The batter was much denser than my old recipe. It glooped out
>>> slowly and over filled the rings. The never developed the nooks and
>>> crannies that are the hallmark of crumpets. They tasted okay but the
>>> texture was a flop.
>>
>> are you using a different brand of flour now? they are all milled
>> differently.
>>
>
>I always use Robin Hood unbleached all purpose. The yeast just didn't
>seem to work. It's possible that the milk was too hot and ruined the
>yeast. My old recipe called for scalding the milk and then adding an
>equal amount of water which then brought the temperature down to
>something conducive to yeast working.
>
>The crumpets were edible, but they sure weren't as good as my earlier
>escapades with them. I never counted on advice on them before because I
>don't know anyone who makes them.
>
>I remember loving crumpets when I was a kid. Over the years I became
>increasingly disappointed with the store bought products. That was when
>I decided to try making them. They were a major success. Damn, I wish I
>had the old recipe.
>
no hotter than 110F and even then I make sure to mix with other
ingredients promptly