The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Erzsebet Gilbert's picture
Erzsebet Gilbert

Okay, I admit this post has nothing to do with strumpets, but I couldn't resist the ridiculous rhyme!  

But this has everything to do with crumpets!  I've read other users' posts about Rose Levy Berenbaum's English muffins, and I know there's been debates about what the proper boundary between the muffins vs. the crumpets.  I've tried her English muffins, but her crumpets are in my bumbling opinion by far the finest of the two.  I love the wet batter and the stove top process, and the texture is so fluffy, classic, and moist.  We enjoy them with omelets and jam...  

The batter...

The griddling...

The finished display...

And darn it, I forgot the picture of the crumb, and the little red toaster that makes it complete!  And there were no crumpets left to tell the tale...

warmnsunny's picture

No oven - baking in a cheapo kettle on the stove, ideas?

May 31, 2009 - 8:25am -- warmnsunny

So here I am staying in a rented condo and feeling the urge to bake my own bread. Started some pretty wet foccacia type bread last night, final rise in the frig overnight and all ready to bake it this morning. Problem. I couldn't figure out how to light the gas stove, tried all the ways I could think of SO I used the only alternative I could think of and "baked" it on the stove top. Limited supply of pots here and I had to use a very thin aluminum kettle (alternative was the frying pan) which had a lid. I lined it with alum foil to make the bottom a little thicker.

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