BBC wants those ingredients
175g/6oz strong white flour
175g/6oz plain flour
2 x 7g sachets instant yeast
1 tsp caster sugar
350ml/12fl oz warm milk
150-200ml/5-7fl oz warm water
1⁄2 tsp bicarbonate of soda
1 tsp salt
sunflower oil for cooking
It may come as a surprise to people here, but I'm pondering about having a try on crumpets
You get flour with pictures of bread on it in the supermarket, and others with pictures of cake. So I guess you could combine that with Jag's advice.
But then, you get Zopfmehl. I don't really understand what that is - Zopf seems to me to be a sort of cakey bread tied in a knot. It's probably not a very strong knot, if that helps.
I would not worry too much about strong and plain. I have come to the conclusion that we British have far to much choice and all it does is confuses!
I have made crumpets here with differing success, having used dinkel flour (spelt) which is my flour of choice for most baking, cakes and bread. In a nutshell just have a go with whatever you have. If the packet suggest it is for cakes it will not be as "strong" as that used for bread, but hey, what did they do before they had all this confusion (choice)?
I would try a 50:50 mix of bread and pastry Mehl. Don't try Zopf, I think it is too fine for crumpets. The next trial would be 50:50 Weiss and halbweiss.
I think I'll just go to bed ......
Or I will ask a new question (but maybe I should change to acmilans thread) is a crumpet a cake or a bread?
Yes. It all depends on what type of flour you use.
They're bubbly pikelets.
HTH
Poll??
Bread, cake, pikelet? Good, bad? With butter or cheddar cheese?
Crumpet is more like a bread.
Strong flour is what Americans call bread flour.
Lots of people say you can just substitute all purpose for strong/bread.
Thanks to google, I found two references....
1. This one is vague, and says anywhere from 1 to 3 teaspoons per cup of flour to make all purpose in to bread (strong) flour.
Here's the quote
"No Consensus
The only consistent advice about converting all-purpose flour to bread flour is that you have to add some wheat gluten. The problem is that no one agrees on an amount. The Red Star Yeast company suggests adding 1 teaspoon of vital wheat gluten to 1 cup of all-purpose flour; Cook’s Thesaurus recommends 2 teaspoons of gluten per 1 cup of flour; TipNut.com recommends adding 1 tablespoon of gluten to an unspecified amount of all-purpose flour; and Better Homes and Gardens suggests 1 to 3 tablespoons of gluten per recipe. The amount of gluten all-purpose flour already has can vary, so before you add more it is probably a good idea to bake some test recipes. Start adding small amounts of gluten to the tests to see how they work out. Unfortunately, this will be a trial-and-error process."
http://www.livestrong.com/article/55...o-bread-flour/
2. In this one, she uses all purpose for bread, but sometimes adds 3 teaspoons gluten to each cup.
http://www.thekitchn.com/whats-the-d...estions-173175
Me, I add a little gluten. Sometimes. I know when I make English muffins I just use all purpose flour. When I make bagels, I add gluten.
nope
anything to avoid admitting not to know the answer, eih?
Thanks so much for going through all the troubles, edot.
I was hoping for an answer on simple German translations .... like Weissmehl, Roggenmehl, Dinkelmehl what ever.
The little energy I had to have a go at this is now used up.
I got the message from cosmos: I_am_not_meant_to_have_crumpets.
German translations aren't the problem.
If you were in Germany then you would want a 50:50 mix of DIN 405 and DIN 550.
But you're not in Germany, you're in Switzerland so food, humour, and sex are a problem.
You lived here too long, Jag. The entire page of that link was in German!! Translations are from one language to an other, remember?
Okay, the food bit I've given up by now ..... the humor was definitely delivered in this process ..... I'll log off and go for the sex then .....
if I'm back on-line quickly the survey you linked was correct.
[QUOTE=curley;2753416]anything to avoid admitting not to know the answer, eih? /QUOTE]
Well it's a crumpet! Nothing else, good and with lots of butter!
You must have a go at making them, Weissmehl or Dinkel hell will do. Might have to make some myself this weekend now.
strong white flower: white tiger lily
plain flower: buttercup
Thanks! What you're saying is less thinking more acting, eih?
Jaaaa, geht doch!
And further investigations based on your info brought to light: countrybumkin is right, much ado about nothing, Weissmehl should do. BBC recipes ..... pheeeew.
Thanks folks!
I used standard weissmehl from the Coop for mine. Here is an English muffin recipe - at the end tells you how to convert to crumpets. If you don't have rings, you can use a can with the top and bottom removed.
I make the Hairy Bikers crumpet recipe using Halbweiss flour. Works just fine. Just make sure you clean hardened batter off your ring between batches.
ah thanks, I'll look at it. B....b.....bu....but, that's a muffin-recipe. I want crumpets.
Hairy bikers crumpet sounds fine to me, LOL. Where is the recipe though?
I just produced something ..... but it's not crumpets
So I have to keep on trying.
H
yeah, those who ain't got a clue about the subject hide it by bashing the askers with off topic details.
Thanks for the flowers - one day late (fits) - but still, thanks.
PS, did you break all speed-limits on the way home?