Nooks and Crannies

I won't be able to post for a while, so in parting, I leave you with these photos of some English muffins I made today.

My objective has been to find a suitable bread to use for the eggs benedict I will be making for Mother's Day. In the past, I took Julia Child's method of slicing a loaf of brioche and cutting a round out of each slice. But I really do like the texture and more open crumb of the English muffin, but have never been thrilled with those sold in the food stores in either the bread section or the refrigerator case. I even ordered some from somewhere touted by David Rosengarten that were even worse than the supermarket ones.

So, here is my first effort at making them myself using starter that was leftover after feeding one of my wild yeast cultures. There is just no comaprison between these that were light and full of flavor but with enough structure to be the foundation for the eggs benedict.

I will use Julia's Hollandaise recipe, home cured/smoked Canadian bacon, and, of course, eggs I laid myself.

MUFFINS ON THE GRIDDLE:


ON THE COOLING RACK


FORK-SPLIT, TOASTED, A LITTLE BUTTER AND SOME PEACH JAM:


See you in a few months.

Bill/SFNM

Those look swell. I hate English muffins in the US. I think I can honestly say that the English muffin is one food item that is roundly better in England (that and canned baked beans).

But Trader Joe's crumpets are a nice substitute if one is not a master baker.

I have to say..those muffins look stunning.

My hat's off to you!

Have a good break, Bill. You are an inspiration.