The English Muffin jungle
I just started making my own English Muffins, using Thomas' commercial English Muffins as the standard. The results have to have holes just the right size and the texture has to be just right.
This is proving to be a challenging task. I've tried about six variations and all were rejects. The most promising variation is a thick batter raised with yeast to have lots of holes in it. The results of my first trial with it were to pasty inside and they were too thin because they did not rise in the muffin rings as I thought they would.
Back to the kitchen!
I'll post the recipe after I get it figured out.
Noteworthy is that I tried the Alton Brown recipe but the results were not that good and it uses dry milk, which contains oxidized cholesterol (this won't be on the ingredients list, it's just a side effect of drying the milk.)