Why do so many of my english muffins contain fault lines on the bottom portion?
I toast, I put on the toppings, I make a nice sandwich out of it, and suddenly the bottom half separates in two due to a previously unnoted crease, or “fault line”.
It’s never on the top half! And it seems to happen to at least half of my muffin bottoms, if not more!
What’s up with that?
Turn them over.
Band name: Fractured Muffin Bottoms.
Hang on QTM, someone’s going to drop by with a serious answer any moment now…
Thermal stresses that couldn’t be relieved by expansion or through heat transfer to the surroundings?
We’ll need some more information here. Are they normal, reverse or strike slip faults? Oh oh oh… en echelon?
The marmite that you put on it eats straight through the bottom slice.
It’s to do with how they’re made. Dough is folded onto itself to form a smooth top which leaves creases in the bottom. It’s much easier to demonstrate than explain.
OK, come on over and show me. We can hit the hot tub after.
Don’t buy the name brands ones with crooks and nannies, the top part is always too thin. I have found the store brands usually hold together better and have a more even division between top and bottom and I haven’t had the bottoms fall apart on me either.
I have never in my life had an english muffin split like you described.
You are separating the halfs horizontally, right? 