[Sca-cooks] American vs. English muffins

[Terry Decker]

It depends on the recipe.  Most of the ones I have (modern) for English
muffins are batters which are used for both muffins and crumpets.  The chief
difference is the muffins are turned and the crumpets are not.

Davies English Bread and Yeast Cookery has a good historical selection of
recipes.

Bear


>Well, it's dough, not a batter, though sometimes a slightly soggy dough,
>and you don't need rings. I know I've heard of using them, but no recipe I
>have calls for them, and I bake (on the griddle) without them. Crumpets
>might need rings, not sure. That is more a batter.
>
>Now, where exactly do gems fit into all of this?
>
>Anne