Problem with sourdough pancakes + crumpets
Hi, first post ---
I'm a reasonably experienced s/d bread baker --- have been baking loaves regularly for about six years. I maintain my starter pretty well, and have a good idea of its rhythm and quirks. It's been a long time since I had any problems making bread with it, but in the last month or two I've been using it to make pancakes and crumpets, which has gone ... quite poorly.
The problem is the same with both pancakes and crumpets: the interior does not properly set, and instead maintains a strange, mushy, 'claggy' quality, where the crumb does not properly form. It is not an issue of undercooking. It makes the food quite unappealing --- has a not-great mouthfeel.
I cannot find any reference to this specific issue anywhere. My best theory is that I am using the leaven either too early or too late in its cycle. But perhaps it is something else?
Has anybody encountered this problem? --- or, even better, solved it?
The recipes I've been using are here:
Many thanks for any ideas.