I've been making sourdough crumpets with the KAF recipe on this site, using the otherwise discarded sourdough starter, every weekend for breakfast for several weeks now. They are delicious! Since I don't know what crumpets are like, never having tasted one until I tried making these, I have eaten them with a fork, as I didn't cook them very long and they were soft like pancakes (they were never raw or too doughy, though!). Are these crumpets supposed to be more firm-textured, like English muffins, so that you can pick them up and eat them? Or should I be toasting them, which would make them more firm? (I will be more patient, too, and let them cook longer in the pan.) Crumpets should be somewhat soft and bendable. If you toasted them, they would become more stiff. kelsey@KAF

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