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Thread: Todays BDS: No-Rise Crumpets

  1. #1
    Felice Guest

    Default Todays BDS: No-Rise Crumpets

    Today's Butter Delivery System:

    NO-RISE CRUMPETS
    Source unknown

    1/4 ounce dry yeast
    1 3/4 cups warm (110 degrees) water
    1/2 teaspoon sugar
    3/4 teaspoon salt
    1 tablespoon baking powder
    2 cups bread flour

    Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
    beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup) to
    make a pourable batter. Batter should spread by itself to the edges of
    crumpet rings. Grease rings with Crisco or spray with Pam and place on
    450-degree griddle. Pour about 1/4 cup batter into each ring. Cook about 5
    minutes or until holes appear in batter. Remove rings, turn crumpets, and
    cook 2-3 minutes longer until light gold. Eat as is, toast if desired, or
    cool for later use. If the batter is thin enough these will not need to be
    split.

    We had them with Plugra (but you KNEW that) and also with clotted cream and
    raspberry jam. Don't worry about the fat in the butter and cream; it's the
    salt (watch that baking powder!) that makes these lethal.

    Felice




  2. #2
    heyjoe Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On Sun, 27 Jun 2010 16:35:21 -0400, Felice wrote:

    > NO-RISE CRUMPETS
    > Source unknown
    >
    > 1/4 ounce dry yeast
    > 1 3/4 cups warm (110 degrees) water
    > 1/2 teaspoon sugar
    > 3/4 teaspoon salt
    > 1 tablespoon baking powder
    > 2 cups bread flour
    >
    > Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
    > beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup) to
    > make a pourable batter. Batter should spread by itself to the edges of
    > crumpet rings. Grease rings with Crisco or spray with Pam and place on
    > 450-degree griddle.


    Hate to ask a stupid question, but since I don't understand, will make a
    fool of myself anyway.

    Why is there yeast in this recipe? What purpose does it serve? There is
    already 1 TABLESPOON! of baking powder for leavening and no time is allowed
    for the yeast to get active and start growing/giving off gas. Also, it's a
    batter, not a dough, hence minimal structure to trap the yeast's virtually
    non-existant CO2. I just don't get it! What does the yeast actually do?


    --
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    Use the real usenet!
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  3. #3
    Mr. Bill Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On Jun 27, 4:35 pm, "Felice" <fri...@comcast.net> wrote:
    > Today's Butter Delivery System:
    >
    > NO-RISE CRUMPETS


    Thanks for that recipe Felice...I have tried numerous recipes over the
    years with less than adequate results. Maybe this one will be the
    "keeper"!

  4. #4
    Becca Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On 6/27/2010 3:35 PM, Felice wrote:
    > Today's Butter Delivery System:
    >
    > NO-RISE CRUMPETS
    > Source unknown
    >
    > 1/4 ounce dry yeast
    > 1 3/4 cups warm (110 degrees) water
    > 1/2 teaspoon sugar
    > 3/4 teaspoon salt
    > 1 tablespoon baking powder
    > 2 cups bread flour
    >
    > Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
    > beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup) to
    > make a pourable batter. Batter should spread by itself to the edges of
    > crumpet rings. Grease rings with Crisco or spray with Pam and place on
    > 450-degree griddle. Pour about 1/4 cup batter into each ring. Cook about 5
    > minutes or until holes appear in batter. Remove rings, turn crumpets, and
    > cook 2-3 minutes longer until light gold. Eat as is, toast if desired, or
    > cool for later use. If the batter is thin enough these will not need to be
    > split.
    >
    > We had them with Plugra (but you KNEW that) and also with clotted cream and
    > raspberry jam. Don't worry about the fat in the butter and cream; it's the
    > salt (watch that baking powder!) that makes these lethal.
    >
    > Felice
    >



    Oh, Felice, I dearly love crumpets. All those tiny little holes, ready
    for soaking up that melting butter. <schlurp> Several years ago, I
    could get them locally, then that stopped. The last crumpet I had, was
    about a year ago at a crumpet shop in Seattle. I just might try this
    recipe. :-P Thanks.

    Becca

  5. #5
    Felice Guest

    Default Re: Todays BDS: No-Rise Crumpets


    "heyjoe" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 27 Jun 2010 16:35:21 -0400, Felice wrote:
    >
    >> NO-RISE CRUMPETS
    >> Source unknown
    >>
    >> 1/4 ounce dry yeast
    >> 1 3/4 cups warm (110 degrees) water
    >> 1/2 teaspoon sugar
    >> 3/4 teaspoon salt
    >> 1 tablespoon baking powder
    >> 2 cups bread flour
    >>
    >> Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
    >> beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup)
    >> to
    >> make a pourable batter. Batter should spread by itself to the edges of
    >> crumpet rings. Grease rings with Crisco or spray with Pam and place on
    >> 450-degree griddle.

    >
    > Hate to ask a stupid question, but since I don't understand, will make a
    > fool of myself anyway.
    >
    > Why is there yeast in this recipe? What purpose does it serve? There is
    > already 1 TABLESPOON! of baking powder for leavening and no time is
    > allowed
    > for the yeast to get active and start growing/giving off gas. Also, it's
    > a
    > batter, not a dough, hence minimal structure to trap the yeast's virtually
    > non-existant CO2. I just don't get it! What does the yeast actually do?


    Beats me, Joe, but as the batter sits while the griddle is heating up, the
    yeast is certainly doing something because the batter is soon full of
    bubbles and looks like a rising yeast mixture! Not being much of a baker,
    I've always assumed that the yeast and the formidable amount of baking
    powder combine to do something magical. Maybe one of our Learned Bakers can
    explain it?

    Felice



  6. #6
    Sqwertz Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On Sun, 27 Jun 2010 16:33:07 -0500, heyjoe wrote:

    > Hate to ask a stupid question, but since I don't understand, will make a
    > fool of myself anyway.
    >
    > Why is there yeast in this recipe? What purpose does it serve? There is
    > already 1 TABLESPOON! of baking powder for leavening and no time is allowed
    > for the yeast to get active and start growing/giving off gas. Also, it's a
    > batter, not a dough, hence minimal structure to trap the yeast's virtually
    > non-existant CO2. I just don't get it! What does the yeast actually do?


    I'm curious its called "No Rise". I've never seen a rising
    crumpet recipe in the first place. Muffins rise. Crumpets don't.
    Maybe the yeast is there for flavor - to make it taste bready?

    -sw

  7. #7
    brooklyn1 Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On Sun, 27 Jun 2010 17:36:06 -0500, Sqwertz <[email protected]>
    wrote:

    >On Sun, 27 Jun 2010 16:33:07 -0500, heyjoe wrote:
    >
    >> Hate to ask a stupid question, but since I don't understand, will make a
    >> fool of myself anyway.
    >>
    >> Why is there yeast in this recipe? What purpose does it serve? There is
    >> already 1 TABLESPOON! of baking powder for leavening and no time is allowed
    >> for the yeast to get active and start growing/giving off gas. Also, it's a
    >> batter, not a dough, hence minimal structure to trap the yeast's virtually
    >> non-existant CO2. I just don't get it! What does the yeast actually do?

    >
    >I'm curious its called "No Rise". I've never seen a rising
    >crumpet recipe in the first place. Muffins rise. Crumpets don't.
    >Maybe the yeast is there for flavor - to make it taste bready?


    http://www.epicurious.com/recipes/me...UMPETS-1224188




  8. #8
    Andy Guest

    Default Re: Todays BDS: No-Rise Crumpets

    "Felice" <[email protected]> wrote:

    > Today's Butter Delivery System:



    Felice,

    Forgive me but after reading the ingredients I was confused. Where are
    the gobs and gobs of butter?

    Then reading through the instructions, you'd top them much like pancakes
    with butter, BDS made better sense.

    I'd never heard of the acronym or it's meaning.

    I wouldn't make them but I'd sure like to try a few!

    Best,

    Andy

  9. #9
    Sqwertz Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On Sun, 27 Jun 2010 18:45:05 -0400, brooklyn1 wrote:

    > On Sun, 27 Jun 2010 17:36:06 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    >>I'm curious its called "No Rise". I've never seen a rising
    >>crumpet recipe in the first place. Muffins rise. Crumpets don't.
    >>Maybe the yeast is there for flavor - to make it taste bready?

    >
    > http://www.epicurious.com/recipes/me...UMPETS-1224188


    Still unlike any crumpet recipe I've ever used. It's been a while
    since I've made them ,though.

    -sw

  10. #10
    heyjoe Guest

    Default Re: Todays BDS: No-Rise Crumpets

    On Sun, 27 Jun 2010 18:45:05 -0400, brooklyn1 wrote:

    > http://www.epicurious.com/recipes/me...UMPETS-1224188


    I can see where yeast does something in this recipe, as time is allowed for
    the yeast to grow/develop/gas out.

    Need the weather to cool off a bit, before I start cooking again. Heat
    indices in upper 90's/low 100's is salad and sandwich time around here.
    Then I'll try Felice's recipe with and without yeast. Then, maybe I'll see
    the light.

    --
    Posting from groups.google.com or www.foodbanter.com or other web-forums
    dramatically reduces the chance of your post being read.
    Use the real usenet!
    Eternal-september is free, <http://www.eternal-september.org/>.

  11. #11
    brooklyn1 Guest

    Default Re: Todays BDS: No-Rise Crumpets

    Sqwertz wrote:
    >brooklyn1 wrote:
    >
    >> On Sun, 27 Jun 2010 17:36:06 -0500, Sqwertz <[email protected]>
    >> wrote:
    >>
    >>>I'm curious its called "No Rise". I've never seen a rising
    >>>crumpet recipe in the first place. Muffins rise. Crumpets don't.
    >>>Maybe the yeast is there for flavor - to make it taste bready?

    >>
    >> http://www.epicurious.com/recipes/me...UMPETS-1224188

    >
    >Still unlike any crumpet recipe I've ever used. It's been a while
    >since I've made them ,though.


    I don't like the texture of crumpets, too doughy... I don't like
    pancakes either.

    But yesterday I noticed a new bread display at the little stupidmarket
    in town so I bought two loaves; rye and sourdough... excellent! I no
    longer need to think about baking bread, this is the real deal:
    http://www.heidelbergbakingco.com/

    It's a bit of a schlep to their bakery/restaurant location, about 2-3
    hour drive, but I intend to visit... and I plan on trying all their
    products.


  12. #12
    Giusi Guest

    Default Re: Todays BDS: No-Rise Crumpets


    "heyjoe" <[email protected]> ha scritto nel messaggio
    http://www.epicurious.com/recipes/me...UMPETS-1224188
    >
    > I can see where yeast does something in this recipe, as time is allowed
    > for> the yeast to grow/develop/gas out.


    > Then I'll try Felice's recipe with and without yeast. Then, maybe I'll
    > see> the light.


    I think the yeast is there only for the characteristic yeasty smell and
    taste of a crumpet. Most batters do allow time for a rise, but this one
    says no rise.



  13. #13
    Bob Terwilliger Guest

    Default Re: Todays BDS: No-Rise Crumpets

    heyjoe asked:

    >> NO-RISE CRUMPETS
    >> Source unknown
    >>
    >> 1/4 ounce dry yeast
    >> 1 3/4 cups warm (110 degrees) water
    >> 1/2 teaspoon sugar
    >> 3/4 teaspoon salt
    >> 1 tablespoon baking powder
    >> 2 cups bread flour
    >>
    >> Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
    >> beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup)
    >> to make a pourable batter. Batter should spread by itself to the edges of
    >> crumpet rings. Grease rings with Crisco or spray with Pam and place on
    >> 450-degree griddle.

    >
    > Hate to ask a stupid question, but since I don't understand, will make a
    > fool of myself anyway.
    >
    > Why is there yeast in this recipe? What purpose does it serve? There is
    > already 1 TABLESPOON! of baking powder for leavening and no time is
    > allowed for the yeast to get active and start growing/giving off gas.
    > Also, it's a batter, not a dough, hence minimal structure to trap the
    > yeast's virtually non-existant CO2. I just don't get it! What does the
    > yeast actually do?


    I'd guess that it's there strictly for flavor.

    Bob




  14. #14
    Felice Guest

    Default Re: Todays BDS: No-Rise Crumpets


    "Giusi" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "heyjoe" <[email protected]> ha scritto nel messaggio
    > http://www.epicurious.com/recipes/me...UMPETS-1224188
    >>
    >> I can see where yeast does something in this recipe, as time is allowed
    >> for> the yeast to grow/develop/gas out.

    >
    >> Then I'll try Felice's recipe with and without yeast. Then, maybe I'll
    >> see> the light.

    >
    > I think the yeast is there only for the characteristic yeasty smell and
    > taste of a crumpet. Most batters do allow time for a rise, but this one
    > says no rise.


    I think you're on to something, as is Terwilliger in another post. You're
    absolutely right about the "yeasty smell and taste". This recipe provide
    both, but without the wait!

    Felice



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