The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crumpet

leenowell's picture

Too dense and crumb problems - please help

September 11, 2011 - 1:48am -- leenowell

Hi All,

I have been making sourdough bread for around a year now and after a variety of "experiements", although the bread forms and tastes good, it is far too dense and the crumb is moist (it is more like an English crumpet than bread). I have been using recipes from "Bread Alone" by Leader and Blahink and adapted slightly through my experiments.  I have detailed my technique below and would greatly appreciate any help you can give me.

thanks very much in advance

Lee.

Starter

- 200g stored in the fridge

Erzsebet Gilbert's picture
Erzsebet Gilbert

Okay, I admit this post has nothing to do with strumpets, but I couldn't resist the ridiculous rhyme!  

But this has everything to do with crumpets!  I've read other users' posts about Rose Levy Berenbaum's English muffins, and I know there's been debates about what the proper boundary between the muffins vs. the crumpets.  I've tried her English muffins, but her crumpets are in my bumbling opinion by far the finest of the two.  I love the wet batter and the stove top process, and the texture is so fluffy, classic, and moist.  We enjoy them with omelets and jam...  

The batter...

The griddling...

The finished display...

And darn it, I forgot the picture of the crumb, and the little red toaster that makes it complete!  And there were no crumpets left to tell the tale...

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