The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Almost giftable

The Roadside Pie King's picture
The Roadside Pi...

Almost giftable

Wild yeast, 100% Whole Wheat.

My grilling skills improve exponentially with each bake. Lunch hour grill with 30 minutes to spare. Triple batch, double barrel!

 dessert, food and indoor

David R's picture
David R

Almost giftable? No way. That's a worthy gift for anyone. (Except the ones who are allergic to something, and if it was for them you'd think of a different gift).

They do look much prettier when they don't burn like the first batch. Even those were a worthy gift, just... carbon-enhanced. 🙂

The Roadside Pie King's picture
The Roadside Pi...

for the vote of confidence. These are the normal breakfast size English muffins. 3". I have to say, both sizes have there place.

David R's picture
David R

I've never tried a larger size English muffin - if I'm hungry I just have two - problem solved. 😀

The Roadside Pie King's picture
The Roadside Pi...

for the vote of confidence. These are the normal breakfast size English muffins. 3". I have to say, both sizes have there place.

BakersRoom's picture
BakersRoom

What recipe did you use? I've been looking for a wild yeast version.  

The Roadside Pie King's picture
The Roadside Pi...

I found a volume measurement recipe by J Monkey right here at the loaf.  I converted it to a bakers percentage formula. I stopped adding the honey after the fermentolyse, it was causing the dough to break down. Instead, I just add everything up front. Additionally I get 6 100g 3" muffins or 5 125g 4" muffins. If you add up the weights of all the ingredients this makes sense. 10-12 muffins would be very small ones.   Enjoy!

The Roadside Pie King's picture
The Roadside Pi...

I don't use the roll out and cut method of making the muffins, instead I use the weigh and portion method. 

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