Hi Everyone, After the crumpet class that I encouraged to happen, I have been cooking crumpets every time I run out. After a couple of times where they didn't turn out very well, I have discovered the following. 1.The starter does not have to be active at the time - unless you want to cook them sooner. I have found just doing the first step with starter that is even a number of days from being created is absolutely fine - but what you need to do is to forget it for a day or two and putting it in the fridge overnight however long it is. It still gets bubbly. So even 2 days and 1 night seems to be ok. 1. 2. I found some very good crumpet rings at Spotlight. Good to oil these the first time round. 2. 3. I'm also finding that the amount of water to add that makes the right consistency is around 110mls. I seem to get 8 crumpets fairly regularly now. 3. Thank you Steve!

I have a radical idea. Anybody interested in a live stream class on pizza making? I did a live class last year on using hybrid yeast and sourdough in pizza dough, which was a real success and the pizzas were awesome. We could get adventurous and have a two part class. Make the pizza dough together one day and everyone make the pizza the next day after an overnight proof. I could run the class at very low cost like the last one. I have also improved my video setup with a second webcam and stand to make running a class smoother. let me know your thoughts.🍕🍕 🍕