I am now able to turn out proper crumpets. What a thrill! And, using Genevieve, my ancient (over 200 years and counting) natural yeast starter, this is a double thrill, as anyone maintaining a starter will realize. It is a super way to use up that excess, continually being produced as a result of their prodigious appetites. At least once a week, we feed our starters, giving away, using in recipes, or dumping the extra.
Thanks here are due to Clotilde of Chocolate and Zucchini, who some months ago posted her recipe. They turned out wonderfully, slightly crispy on the outside, tender and moist inside, with that tangy sourdough flavor. I didn't need to change a thing. So, I am recommending that you just try her recipe. Also, her suggestion to lift the ring off, flip and cook the other side, worked out well, as I am doing below, while the next one is cooking.
P.S. I had been laboring under the impression that English Muffins and Crumpets were synonomous, and hence the splitting instructions. Next time I will use only 1/4 cup batter in each, and not bother flipping them, or splitting. Clotilde has instructions here for English Muffins, using sourdough starter. They are quite similar, though the muffin is a thicker individual. And, the process MUCH more involved, as you will note. In any case, they should never be sliced in half. That, apparently is verbotin. Pulling only is permitted.