Comments on: Homemade English Muffins

By: Melanie McDonald

Melanie McDonald — Thu, 30 Dec 2021 02:32:07 +0000

In reply to Jessica Gibbon. I never do. They should be fine without. Enjoy!

By: Jessica Gibbon

Jessica Gibbon — Wed, 29 Dec 2021 23:09:30 +0000

these look amazing!! quick question, should i oil the griddle or the skillet? or cook it dry? thanks for the recipe! :)

By: Melanie McDonald

Melanie McDonald — Wed, 08 Sep 2021 17:11:44 +0000

In reply to Ace Ayala. It doesn't matter. Whichever you would prefer the texture of. I use whichever one I have at the time.

By: Ace Ayala

Ace Ayala — Wed, 08 Sep 2021 06:56:48 +0000

Hi, I just wanted to ask about the type of cornmeal I should use for this recipe should use. Should I use finely grinded cornmeal or should I use medium grind cornmeal?

By: A Virtual Vegan

A Virtual Vegan — Tue, 20 Apr 2021 04:05:21 +0000

In reply to Jess the Baker. I'm very familiar with the flour types as I'm English and live in Canada and spend a lot of time in the U.S (in normal times). As per the recipe you need to use strong flour if you are in the UK or all-purpose flour if you're not (i.e in the US or Canada). Plain flour in the UK is not the same as American and Canadian all-purpose flour and there is no flour labelled as all-purpose there. Plain flour has a very different protein content and isn't good for making bread. All-purpose flour in Canada and the US really is all-purpose. You can use it to make bread, cakes and pastry etc. Strong flour in the UK has a very similar protein content to all-purpose flour in Canada and the US. About 12 %.Plain flour has less than 10. If you are in the US or Canada you could actually use bread flour instead of all-purpose flour but I prefer how the muffins turn out with all-purpose flour, hence the reason it's called for in the recipe.

By: Jess the Baker

Jess the Baker — Mon, 19 Apr 2021 15:58:31 +0000

Ok, so should we be using bread flour or all-purpose? Those flours have different gluten contents and will make a difference. You say all-purpose/strong flour (if in the UK) but again, all-purpose is NOT the same as strong flour.
In the UK vs. the US:
“Plain Flour” = All-Purpose
“Strong Flour” = Bread Flour

By: A Virtual Vegan

A Virtual Vegan — Mon, 23 Nov 2020 18:56:43 +0000

In reply to Zach. That depends. You could put it in the fridge overnight to proof for the first time, but how much it will slow it down will depend on the temperature of your fridge. The first time you do it will be a bit of an experiment.

By: Zach

Zach — Mon, 23 Nov 2020 15:07:41 +0000

Can I let the dough sit overnight to rise? If so, would I need to change anything in the recipe?

By: A Virtual Vegan

A Virtual Vegan — Wed, 18 Nov 2020 07:05:28 +0000

In reply to Sophie. Sorry you had problems, but the flour to liquid ratio is perfect in this recipe. All of my recipes are tested thoroughly by myself and a team of recipe testers before they are published. The number one reason the dough would be dry is that cups were used to measure the flour. They are a highly inaccurate way to measure. Literally every time you fill a cup it will hold a different weight. For example, if you scoop flour up in a cup it will hold over a third more than when you spoon the flour into a cup. If you accidentally shake it down a bit in the cup you will end up with even more. When making bread it is imperative that you measure accurately to get a good result especially with a low hydration dough like this one. I hope that helps!

By: Linda

Linda — Wed, 18 Nov 2020 06:55:11 +0000

Fabulous recipe. They turned out perfect. So soft and fluffy. I really appreciate how well tested your recipes are and you giving weights. Cups never turn out right for me when baking.