The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Water 25% whole wheat.

dabrownman's picture

We just love kjknits English Muffin recipe and make it all the time.  Well, we make them when we run out of them - without fail.  We just can’t stand not having them in the freezer. It is just not done.

We always tweak the recipe a little bit.  This time we used 1 ½ C of AP, 1/4 C each of Durum Atta and White Whole Wheat. 


We also used 20 G of  multi grain starter (33% each desem, rye and durum atta) that has been in the fridge for at least a week at 65% hydration and 20 g of our yeast water too.

This time we hand formed some of the Muffins and cut some with a plastic glass.  See if you can tell which is which in the pre dry fried and after dry fries shots.

We actually made them the same size as Thomas EM’s (don’t ever look at their ingredient list) by rolling the dough ½” thick this time – ours muight have been a tad taller.

The spring was at least 100% on these fine English Muffins that come out just like Wofferman’s, where I worked as a sack boy what seems like only a couple of years ago when it was really nearly 50.

So soft and tender on the inside when nicely browned on the outside.  Make sure you get them this dark too.  Use a cast iron skillet for best results.

When toasted, buttered and lightly covered in our Dragon Fruit and Prickly Pear Tuna Combo Jam – just delightful for a Sunday morning breakfast.

Try them and you won’t ever buy Thomas’ fine EM’s ever again.

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