I’m sure that some people who follow my posts just want to find out what the new thing I’m trying to cook is. This week’s cooking activity was to see what it was like to make crumpets from my soughdough discard. As you can tell from the photo, the last one, the one in the middle, was the best one, and that was because I turned up the heat a little at the end (the recipe says not to cook them very hot, but I think there is a temperature range I used was borderline for the other crumpets). They are all dairy free until someone decides to coat them in butter instead of the dairy free margarine. So, I am going to make more later today and see if I can construct the next batch to look more like crumpets. Note* I couldn’t find proper dough forms/holders so I sticky taped two egg rings together and it *did* seem to work. And it was a good distraction from sitting on my Scrivener writing app at my desk and penning a new scene.
Recently, I finished three 10K short stories around climate change and submitted them to an editor, so hoping to hear how they go by the end of June. I also submitted a grant application for one of my unpublished fantasy novels, and I might hear more about that it in May. Who knows. Trad pub is different from the indie form.
With all that said and done, I’ve gone back to polishing another fantasy novel, and also continuing to work on my “Project Dark Voices” novel (because I have so much *free* time in my life right now). It’s a psychological thriller piece, and it is coming on in leaps and bounds. I am actually very thrilled by the way it is creating a life of its own and some of the stuff the characters are saying and doing is really, well, not what I’d write, but it is their story after all, and they are allowed to tell it any way they want. I’m just watching all this happen (say’s my right brain to my left brain). I’m sure when they are done, but I’ll say more on this later.
Last minute edit: The following day I caught the train into Adelaide and went to Myers and bought two “proper” crumpet rungs and tried again. This time I cooked them a lot slower, and they were also much bigger (like a normal store bought crumpet) but with a really distinguishable sourdough taste (until I “buttered” it and smothered it in raspberry jam at least). Here is another photo. What do you think? Second lot better?
