I have tried this recipe several times and they are always doughy in the middle. I've tried other recipes too (most call for baking soda! I wonder why ya'll went with powder?) I wish I could have an expert crumpet baker over my shoulder to tell me what I'm doing wrong! I've tried low heat, high heat, leaving them on longer, leaving them on less -- I cannot get a freaking non-doughy crumpet. I'm in Denver, would the altitude affect the recipe in this manner? Sigh. I'm doomed to store-bought. Sad Amy.

• Reply