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Make sure your proving environment is maintaining temperature. If you are making the dough with blood temperature water then the residual heat in the dough will get the yeast going but when it cools down the yeast may cease to be active. The dough should double in size on the first prove. Also make sure your flour is proper strong flour and that the ...


Crumpets are tricky. I did not manage to cook one thoroughly or successfully until my third or fourth attempt, and even then they all had very brown bottoms! Even shop-bought sometimes seem to suffer the same fate. The first issue could be the recipe. You'll find a mix of unbleached plain and bread flour better. My grandmother always made crumpets with ...

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