Hi Nancy, sourdough discard can vary quite a bit in how liquidy and sour it is (sourdough starter that has aged in your refrigerator for more than a week is likely to be thinner in consistency and sharper in flavor than starter that has been fed more recently). For this reason, you may find that adding a little more flour and perhaps a tiny bit more baking soda will be helpful in improving the texture and flavor of your crumpets when using older discard. Another possible cause of gummy crumpets would be under-cooking. 

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