February 15, 2016 - 2:01am
Crumpets going grey but not mouldy
Hi there,
We have been making sourdough crumpets for the last 6 months or so, and recently they have been turning a little grey, but actually not really going mouldy which they used to do. I have been doing lots of research on why this might happen but have found so many variables and suggestions I think I am more confused than before. If anyone has any suggestions I would be very grateful.
NB: Our starter was left out of the fridge for a week without being fed which we thought might have been the main problem.
I also wondered if using something like improver was possible for a crumpet batter, and if it would perhaps make them more stable?
Toots
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What sort of timeframe are you talking about here? Ideally crumpets ought to be eaten the day they are made. I can't imagine them going grey in a day. Mouldy? You said they used to go mouldy? Again - after how many days? Are you making to package & sell?
More information might be handy - basic process/recipe, etc.
(Although I'm not a fan of crumpets, I've made them a few times, but they're not my favourite thing - mostly they get eaten within half an hour of being made and the rubbery shop-bought ones are disgusting IMO)
-Gordon