On 12/9/2018 5:30 PM, 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.Â* It was a little different from the old on.Â* 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.Â* The batter was much denser than my old recipe.Â* It glooped out
>>> slowly and over filled the rings.Â* 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?Â* they are all milled
>> differently.
>>
>
> I always use Robin Hood unbleached all purpose.Â* 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.Â* 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.Â* That was when
> I decided to try making them. They were a major success.Â* Damn, I wish I
> had the old recipe.
>
It sounds like you got rid of your old JoC cookbook when you got a later
edition. That's a shame. Better luck next time!

Jill