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October 30, 2005

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shuna fish lydon

Thank you for the nice mention!
Also you must have marion Cunningham's The Breakfast Book, no? This is where my own english muffin recipe was sprouted. I just love love love that so many people are making them from scratch. The difference is profound!

lindy

No- I do not have this one, though I am a great admirer of Marion Cunningham. I think I have to find me a copy.

BTW, do you know about www.bookfinder.com? This is a wonderful search engine which pops up all sorts of new and used copies of hard to find books , from multiple sources. It is the most comprehensive book search I've found so far, with access to lots of individual used bookstores all over.

Kimberly

What gorgeous muffins, Lindy. I don't know that I've ever had a "real" English muffin, either.

I fear that our 25-year-old electric range would not provide for proper stovetop cooking. There's a gas range in its box in our garage, waiting for the kitchen remodel to happen in the next few months. I have so much planned for that range...

Bakerina

Ohhhh, Lindy! I am so glad you tried these. Believe it or not, I have that Walter Banfield book; I was so enamored of Mrs. David's comments about it that I asked Kitchen Arts and Letters in New York to do a search for me; it took them years, but they found it! It's a terrific book, definitely geared toward professionals, but the recipes are, for the most part, easily made in home kitchens, and, as Mrs. David said, Mr. Banfield's voice is very warm and human.

Those muffins look stunning, by the way. I would give my left arm for a nice toasted buttered muffin right now -- and considering that I'm left-handed, that's saying something. :)

mzn

Hi Lindy,
This is a fantastic post. You've made me very eager to try making these.

Any idea what warming the flour accomplishes? I'm the kind of person who likes a persuasive explanation for everything.

zp, a fellow Pittsburgher, sent me your way. (He is the author of the blog "I hate the New Yorker" if you didn't know.) Glad he did.

lindy

mzn: Thanks for stopping by. I like persuasive explanations myself, but haven't got one.
I have no idea why this works, if indeed, it does. Ms. David did not attempt to explain it. I think the idea is that the effect of heating the flour is the desirable texture, with lots of crags and holes for butter.
It is pretty easy to do, so I did it, and liked the result. Now, of course, even if someone explained convincingly that it couldn't have any effect whatsoever, I would still want, against all reason, to do it.

mzn

I agree completely: if it works, you can never stop doing it. That is its own kind of reason.

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