For Marjorie and anyone else interested, yes, I have a sourdough crumpet recipe.
You use 230g sourdough starter discard and mix it with one tsp granulated sugar, quarter to half tsp salt and, after mixing that, add three eighths tsp bicarb. It will all froth up and bubble - that's the bicarb.
Heat a griddle or other pan over a cool to medium heat, grease it and your crumpet rings, warm the rings on the griddle and then pour in the mix - it should make four crumpets.
Cook for five minutes until there are bubbles in the top and it is starting to set. Then carefully flip them over, rings and all. The rings should drop down the turned crumpets and can be lifted off (they will be hot!). Don't try and take them off too soon - they will just stick.
Continue to cook for a few minutes until they top (now the bottom) is golden brown.
The temperature is the important thing, I have found. Too hot and the bottom cooks before the bubbles set on top. I now know what ring setting works best.
The 100% wholemeal was a puzzle. It didn't rise overly in the second ferment and I am glad I did it in a loaf tin. It rose a bit while cooking. However, it came out OK and with a pronounced sourdough flavour which I think I like - it's a bit of an acquired taste, isn't it?
The crumb looks OK, doesn't it?
I'll try it again but add less water, I think. Not for a few weeks though - I have so much bread in the freezer now and I don't eat all that much myself. I didn't make the crumpets yesterday so will do them but nothing else now for a while.
Today, being Monday, starts with circuits and then it is downstairs housework. It's also the last day of March so I must remember to read the gas meter at some point. That, plus any washing and the crumpets, should take up a good part of the day and then I can sit and chill with my knitting. Maybe even outside, if the weather permits - that would be nice. I bet Lindsey has Circuits outside today too.
Today (as well as yesterday), I am also taking some time to think about my lovely Mum who passed away early in the morning of March 31st, 2019 which just happened to be Mothering Sunday that year. I still have the card I got from me, John and Dave which I never gave her.
I was so lucky to have her for so long, wasn't I?
I was so lucky to have her for so long, wasn't I?
Myrle Daphne Cannell, nee Jarvis
19-10-27 - 31-03-19
RIP best of Mums and all-round fantastic lady.
Beautiful photo-25 years past on 22nd March since my mother died aged 75. Catriona
ReplyDeleteSending love . . . xx
DeleteA lovely photo of your Mum. My Mum died in 1977 aged only 47 and I still miss her. Xx
ReplyDeleteThinking of you, Gill. That's too soon, isn't it? xxx
DeleteYes, you were lucky to have her for so long, but the pain of losing your Mum or Dad never really goes away does it. We had a lovely hour or so with Mum, it's all she can manage now, but she was happy to see us and cried many happy tears when my son phoned for a chat too. So a good Mother's Day to cherish, on what will probably be her final one.
ReplyDeleteDefinitely one to cherish and knowing there most likely won't be another must have sharpened your senses and will help you to remember this special time - because you know that it is special. xx
DeleteOur mothers are always with us, in our hearts.
ReplyDeleteYes, they are. In a way, we can never lose them. xx
DeleteWe never grow so old as not to miss our parents. My mom was born in 1928 and passed in 2003. I think of her less, but the memories as they come, are still bittersweet.
ReplyDeleteIt's a lovely photo of your mom.
Thanks, Maebeme, she was a lovely lady. Bittersweet is exactly right. xx
DeleteHugs on your lovely Mum. Thank you for the recipe.
ReplyDeleteThanks, Marjorie, and you are very welcome. xx
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