Crumpet

Do they put co2 in crumpets as a safety measure?
I've noticed that if I leave them under the grill and forget about them they tend to turn straight into charcoal rather than burst into flames. (Do not try this at home, borrow your brother-in-laws grill that way it's him that gets the bollocking and has to clean it).

As for women, if there is something they don't know they will jump to the first conclusion at hand, convincing her it is wrong can only be done by admitting to something far worse.
 
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I'm sure the bakers only used to make crumpets in the winter because they went mouldy quickly in hot weather. The CO2 is just part of our need to have everything all year round. I can't remember missing crumpets in the summer. It was just the way the seasons went.
 
The CO2 is in the bag to keep that ever so nasty oxygen from getting to them. I bake my own and they last at least 5 days in the fridge, they may last longer but are usually long gone by then. It isn't the CO2 you should be worried about but the other stuff they put in there to stop you getting rickets and tea swiller's elbow.
 
The CO2 is in the bag to keep that ever so nasty oxygen from getting to them. I bake my own and they last at least 5 days in the fridge, they may last longer but are usually long gone by then. It isn't the CO2 you should be worried about but the other stuff they put in there to stop you getting rickets and tea swiller's elbow.

Wasn't worried before and I'm not worried now, once you get rickets or you've strained the tea from your elbow you can't get it again.

As for what they put in?

Are you sure it isn't in the flour you use as well?
 
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I mostly use organic bread flour which is as free from nasties as you can get, without milling your own.

Some sufferers of Tea Swiller's Elbow do get recurring symptoms if they continue to pursue that vile practice. The Tea Council have a slogan, 'Don't Slurp, Don't Suffer'.
 
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