Comments on: English Muffins http://betterbatter.org/english-muffins Eat Freely - Give Freely Mon, 14 May 2012 15:08:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: naomi http://betterbatter.org/english-muffins/comment-page-1#comment-1048 naomi Tue, 06 Mar 2012 19:28:22 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-1048 yay! :-D yay! :-D

]]> By: livesimply http://betterbatter.org/english-muffins/comment-page-1#comment-1047 livesimply Sat, 03 Mar 2012 19:13:02 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-1047 Okay, these rose a teensy bit, and I just split one open and it turned out much better than last time. I think the difference was adding a bit more flour to the mix--your recipe says "3-to-4" cups so I went for the low end last time and they were a little gummy; this time they have nooks & crannies. :-) Okay, these rose a teensy bit, and I just split one open and it turned out much better than last time. I think the difference was adding a bit more flour to the mix–your recipe says “3-to-4″ cups so I went for the low end last time and they were a little gummy; this time they have nooks & crannies. :-)

]]> By: livesimply http://betterbatter.org/english-muffins/comment-page-1#comment-1046 livesimply Sat, 03 Mar 2012 18:21:13 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-1046 The first time I made them the muffins tasted great but they didn't rise at all. My yeast was fresh. Any ideas? I've got a batch in the oven proofing now. BTW, I used Earth Balance Soy Free for the shortening and the flavor was fine. Thanks! The first time I made them the muffins tasted great but they didn’t rise at all. My yeast was fresh. Any ideas? I’ve got a batch in the oven proofing now. BTW, I used Earth Balance Soy Free for the shortening and the flavor was fine. Thanks!

]]> By: naomi http://betterbatter.org/english-muffins/comment-page-1#comment-913 naomi Mon, 28 Nov 2011 14:05:41 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-913 Yes, you can! Yes, you can!

]]> By: livesimply http://betterbatter.org/english-muffins/comment-page-1#comment-911 livesimply Sun, 27 Nov 2011 18:30:07 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-911 Can I sub Rice Milk for regular milk? Can I sub Rice Milk for regular milk?

]]> By: naomi http://betterbatter.org/english-muffins/comment-page-1#comment-781 naomi Wed, 29 Jun 2011 15:36:56 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-781 found it! found it!

]]> By: naomi http://betterbatter.org/english-muffins/comment-page-1#comment-780 naomi Wed, 29 Jun 2011 15:17:43 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-780 we're working on finding them! they seemed to disappear when we switched to the new format we’re working on finding them! they seemed to disappear when we switched to the new format

]]> By: livesimply http://betterbatter.org/english-muffins/comment-page-1#comment-772 livesimply Sun, 29 May 2011 18:27:25 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-772 Where are the photos? I don't see them. :( Where are the photos? I don’t see them. :(

]]> By: naomi http://betterbatter.org/english-muffins/comment-page-1#comment-714 naomi Mon, 14 Feb 2011 15:24:54 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-714 Gelatine might help. You could add xanthan gum - but it may make the finished product gummy, not 'tough' - the best way to get a bit more resistance to the bite is to use a method that mimics commercial convection or european methods to get a tougher crust. Here are a couple: 1) Use steam. This will create a chewier crust. the easiest way to do this is to simply throw a few ice cubes on the floor of the oven at the beginning of baking and again at the last 5 minutes. You can also bake these in an enclosed cast iron baking pan, or you can place a pan of boiling water on the bottom of the oven when adding the muffins. 2) Use a high-low cooking method. For this, bring the temperature of the oven up by 15 to 25 degrees for the first 1/3 of the baking time, then lower it for the rest of the time. This allows a thicker crust to form Other thoughts: use an egg in the batter for added body and protein. thanks! naomi Gelatine might help. You could add xanthan gum – but it may make the finished product gummy, not ‘tough’ – the best way to get a bit more resistance to the bite is to use a method that mimics commercial convection or european methods to get a tougher crust. Here are a couple:

1) Use steam. This will create a chewier crust. the easiest way to do this is to simply throw a few ice cubes on the floor of the oven at the beginning of baking and again at the last 5 minutes.
You can also bake these in an enclosed cast iron baking pan, or you can place a pan of boiling water on the bottom of the oven when adding the muffins.

2) Use a high-low cooking method. For this, bring the temperature of the oven up by 15 to 25 degrees for the first 1/3 of the baking time, then lower it for the rest of the time. This allows a thicker crust to form

Other thoughts: use an egg in the batter for added body and protein.

thanks!
naomi

]]> By: Johnny5 http://betterbatter.org/english-muffins/comment-page-1#comment-711 Johnny5 Sat, 12 Feb 2011 10:33:10 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-711 These are fabulous. They look absolutely authentic -"just like real ones"!! I got 15 from the recipe, but some were a bit fat - might roll them a bit thinner next time. I also would like them with a little more resistance to the bite - more xanthan gum, maybe, or a little bit of stronger flour, like quinoa??? These are fabulous. They look absolutely authentic -”just like real ones”!!
I got 15 from the recipe, but some were a bit fat – might roll them a bit thinner next time.
I also would like them with a little more resistance to the bite – more xanthan gum, maybe, or a little bit of stronger flour, like quinoa???

]]> By: naomi http://betterbatter.org/english-muffins/comment-page-1#comment-385 naomi Tue, 02 Mar 2010 20:53:15 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-385 The amount of muffins in this recipe may vary, based on thickness and cutting techniques. In general this recipe will make 12-16 English muffins. You may substitute buttermilk for the milk and vinegar. The amount of muffins in this recipe may vary, based on thickness and cutting techniques. In general this recipe will make 12-16 English muffins.

You may substitute buttermilk for the milk and vinegar.

]]> By: clos http://betterbatter.org/english-muffins/comment-page-1#comment-384 clos Fri, 26 Feb 2010 08:30:10 +0000 http://www.betterbatter.org/wordpress/?p=72#comment-384 How many muffins does this recipe make?? Can buttermilk be substituted for the 1 cup milk + vinegar? How many muffins does this recipe make??

Can buttermilk be substituted for the 1 cup milk + vinegar?

]]>