The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What caused SD English muffins & crumpets to have a grey, brown discoloration?

margieluvschaz's picture
margieluvschaz

What caused SD English muffins & crumpets to have a grey, brown discoloration?

Hello,

I'm very new to the Fresh Loaf site.  I have a question that I was hoping one of you might be able to help me with.  Every time that I make Sourdough English muffins or Crumpets, after the items cool, they get a greyish dark brown discloration.  I have used 2 different recipes on both items.  At first I thought it might be from my starter because I had fed it with wheat flour once by acccident.  I also thought perhaps it could be caused by undercooking so this last time I cooked them longer on an electric flat griddle.  Would cooking them in the oven work better? 

They always looks perfect after I make them but the discoloration shows up after the items have cooled.  This time I used a recipe with some wheat flour & I thought they were going to be perfect, but sure enough after cooling the discoloration showed up.  Does anyone know what I am doing wrong?

thanks so much! I love this site & learn so much from all of you!

Margie

swtgran's picture
swtgran

I read someplace that overworking the dough can cause that.  I have the same problem.  I have not tried making them since I read that was the problem. 

SylviaH's picture
SylviaH

baking soda...maybe, if your recipe calls for it!  Your recipe probably doesn't have egg in it but to much baking soda in a recipe with eggs can also gives a greenish, gray color.