Hi, Spencer! Our recipes assume that your starter is made with 100% hydration, which is another way of saying made of equal parts water and flour by weight. If your starter from the bakery is made with a lower hydration (less water than flour by weight), that would make your crumpet batter stiffer. It's also possible that you've just ended up with too much flour in your recipe, which is super common for folks who are measuring by volume. Our How to Measure Flour guide can help if this seems to be an issue you're running into. Happy baking! 

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