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Ingredients
1kg
IREKS Singlupan (Gluten Free)
70g
Milk Powder
20g
Salt
80g
AB Mauri Pinnacle Baker's Yeast
1.1l
Water
Method
Mix the first stage to a thick batter.
Then add the second (water 0.280 ls sodium bicarbonate 0.030 kgs) , sodium bicarbonate will react
Pour into crumpet rings, approximately three quarters fill on hot plate and bake.
Note that the first part needs to be fermented for 1 hr approx, then add stage 2 blend in and process
