Multi-Grain English Muffins?
I make bread because I love it AND to save money. I told my husband that the only bread product he can buy is bagels (I don't have time to do the extra step of boiling, especially in the summer)--otherwise I am making all of our bread needs for pennies on the purchased bread dollar.
This has been fine for the most part. KA's formula for multi-grain bread is better than the Milton bread he used to buy for a three plus dollars a loaf. I'm making a part sourdough white bread that is healthier for my kids and cheaper than even the 99 cent sale bread at the grocery store. I make fancy artisan style breads for our dinners and challah for the sabbath. I figure I'm saving about $30 a month--not a huge amount, but I'd rather have it in my pocket than the grocery store's. And the bread I make is awesome, for the most part.
I may have met my match in multi-grain English muffins, however. The only recipe I really found was a Martha Stewart one that came out like hockey pucks. My husband is trying to be supportive--he said "well, they're good portion control". Then he reminded me that Milton's has multi-grain English Muffins for only $1.89 at Trader Joe's. He really wants to buy those Milton's and I'm determined to make some good enough to deter him.
I make great sourdough English Muffins (Wild Yeast Susan's recipe), but can't seem to figure out the multi-grain. Any suggestions?
Could I build on the sourdough formula? Here are the ingredients:
- Sponge Ingredients:
- 110 g ripe 100% hydration sourdough starter
- 160 g flour
- 100 g whole wheat flour
- 276 g milk (I use 1% milk)
- Final Dough Ingredients:
- 75 g flour
- 3/4 t. salt
- 1 t. baking soda
- 1.5 t. agave nectar (or honey)
- all of the sponge
Could I tweak it by replacing say 30 grams of the regular flour and 40 grams of the whole wheat with other grains (e.g. 30 grams of rye, 20 grams oats, 20 grams of corn meal)? Would I have to adjust the liquids?
These amounts are pure random guesswork--any guidelines in establishing ratios for the various ingredients for good flavor and texture?