Crumpet Update!

When last I woke up craving crumpets, I posted about a little shop in Seattle that made such good crumpets it made my mouth water just remembering.  Well, Cindy, of Cup of Tea & a Blog, has posted a review of that very shop!  It's called, not surprisingly, The Crumpet Shop.  I'm glad to hear that she enjoyed it as much as I did.  *sigh*  I really do have to get going on my travel plans.  Seattle in August maybe?

Comments

[Bex]

Thank you Christine,

Bread flour it self would probably be considered "strong white." However, good-ole "All-Purpose" should work just as well.

[Christine]

Hi Bex,
The recipe says that "Strong white flour is the type bakers use for bread dough. High in gluten in makes a good risen batter or dough."

To tell the truth, I didn't pay attention to that part of the recipe. I just use regular white flour.

[Bex]

What exactly constitutes as "strong white flour?"

[Nancy]

I've never had a crumpet! Waaaah! They sure look delicious. :)

[David]

Thanks! It's been at least 15 years since I made real crumpets, and I'd entirely forgotten just how i once enjoyed them!

Carnival recipe coming up? You betcha! (Just not this week; already have some neat cranberry muffins posted!)

:-)