Gloria Bubbles makes her début: Crumpets and English Muffins

She stood, nervous and quivering in her foamy gown.  The beautiful débutante, Miss Gloria Bubbles turned to us and said “Wondercat, I’m ready”…

introducing Miss Gloria Bubbles...

What better way for our new sour-dough starter to make an entrance than with some quintessentially English breakfast bread products; crumpets and English muffins…We always thought crumpets would take far too long to make at home, but, once you have a nice starter bubbling away they couldn’t be simpler (well, OK, buying them is still simpler).

crumpilicious

The great thing about crumps and muffs (last time we use those abbreviations) is that you make them with excess that you’d otherwise be throwing down the drain: and we hate waste!

Gloria is one hungry lady, but as we feed her, she grows; every now and then we need to give her a bit of a nip and a tuck so she doesn’t take over the place…it is TOTALLY Lloyd in Space-The Science Project (how much did we love Lloyd in Space!?!?!)

We pretty much messed around with a few recipes to get a feel for things.  We didn’t throw a hole-in-one (love a mixed-sports-metaphor) but we are well on the way to delightful bready goodness…a few more runs to score a knock-out!

almost there! a C+ I think

Both crumpets and English muffins are basically a scoop of Ms. Bubbles, flour, a bit o’ salt n’ sugar and perhaps a little milk to thin things down…oh yeah, then a teaspoon of baking powder!  Gloria is a acidic little madam so the baking powder gets her foaming at the mouth!

rabid Gloria

The first batch of crumpets were ridiculously thick.  We didn’t realise how much volume the bubbles would provide so, we started about 2/3 crumpet height and ended up with monsterous triple thick (and stodgy centred) crumps; they were also a bit Gloria heavy so tasted too sour…a great first batch!  The second were better but the bottoms got a little too bronzed as the pan had been on for a while (and was shit).

the Claire from Steps muffin: looks good but a little doughy in the middle

if only we had a decent pan big enough to fit more than one but less than a gazillion chef rings.

The English muffins were just crumpets flipped over to cook on both sides…who knew!  Again they were whacking great giants but this we think, is more acceptable in a muffin!

muffin monsters!

So, we will be working on getting the ratios correct then we’ll post a complete recipe for perfect crumps and muffs (the abbreviations have grown on us).

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Posted on December 19, 2011, in Breads, Disasters, Experimental and tagged , , , , . Bookmark the permalink. 4 Comments.

  1. the smell of crumpets is one of the best in the world – they look good! I found I needed to add more water to get as many holes as shop bought ones.

    Could you use buckwheat and make blinis doing this?

    • I think you can probably use any sort of flour and blinis are so little I think they’d do well no matter what. I think the trick of getting holes is more about the consistency of the batter…I think is should be slightly on the runny side. 😉

  2. Muffins are just flipped Crumps??? Who knew….Who knew! :-O

  1. Pingback: Gloooooria! Bread rise in excelsis! « Wondercat Bakery

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