Cooking starter and making crumpets....
Hey all,
What a time to be alive hey? I make light of it because quite frankly being self employed in the film industry is right now, career death and we are completely screwed with no way to film anything for at least the rest of the year. Oh and none of us are furloughed because of government employment law in our industry!! wahoo! Its ok, people will start caring when they realise there is nothing to watch on Netflix or Amazon anymore....
Wait is this a bread and baking website??
Can anyone help me work out why, no matter how low/long/high/short i cook sourdough starter it looks congealed when you tear into it? What is the science behind that? Per example I am making crumpets, got a decent batter method of cooking is fine, and it is holey. Looks like a crumpet essentially. However the inside....nat so much! Looks exactly like when you cook just starter alone!
Ingredients:
1. 225g flour
2. 67% water
3. 67% warmed milk
4. 22% starter
5. 2% Sugar
6. 2% Sugar
I will make this batter up then leave at room temp for at least 12 hours.
This is what I am talking about:
WHY????
This usually happens when i cook straight starter. By the way i cooked at a low heat until bottom was done, ring could pull away easily, top was not wet, then flip. They looked like this whole:
Very happy with the look. But the inside is abysmal.
Also the reason why i often add far less starter in all of my bread recipes is to be honest, i am not a huge fan of the really sour taste texture and freshness is good enough for me...I do sourdough as it affects my wife's intolerance FAR FAR FAR less, plus the usual healthier type benefits of course. So don't bang on about that. ;)
Anyone have any ideas? Please help!
Ky
Sorry my Americanos, i forgot you guys wont know what crumpets are... you might know the answer anyway!