Comments on: Lively Up Your Day

By: Lia

Lia — Mon, 25 Jan 2010 20:53:51 +0000

Hi, can anyone please help me convert grams to cups for the recipe? Would totally appreciate it! The recipe looks amazing!

By: RobynNZ

RobynNZ — Sun, 18 Oct 2009 00:36:58 +0000

Hi Susan
Til now I have been using your pancake recipe to use leftover starter (they are wonderful) and was glad I’d got over my caution with sticky doughs before trying this recipe. There’s a lid for my hot plate so put it on for steam, it was great watching the oven spring! Delicious results.

Have been really enjoying your reports on your SFBI experiences, thank you.

By: Web

Web — Thu, 09 Apr 2009 02:03:57 +0000

Hi Susan: I made these yummy English muffins last weekend. They are really tasty. All my family just love them so much. Thank you for sharing such a good recipe with us .

(You can see my article for the link. I am sorry that I wrote it in Chinese so that my mom can read it,too. I just share my baking experience with my friends and tell them how and why I failed at first(well, I did not really follow your way to make those muffins). Once I really followed your steps, then I thought I did a good job at the second trail.

By: Web

Web — Wed, 08 Apr 2009 11:24:09 +0000

Hi Susan: I just want to thank you to share such a wonderful recipe with us here, I made those English muffins last weekend,they are very very tasty. I love it .
ps for the link you can find my article which I wrote in Chinese (sorry for the inconvenience), I shared my experiences with my readers that how I failed at first, then with a success at the second time)

By: maris

maris — Wed, 08 Apr 2009 02:15:02 +0000

These look great! I love to bake and I’m so glad I found your blog. I bet these would be so delicious with some warm preserves.

By: Susan

Susan — Tue, 07 Apr 2009 13:28:41 +0000

Momma T, I doubt you used the wrong whole wheat flour, it’s probably that the lighting in my photo makes the muffins look lighter than they really are. Here’s a description of the kind of white flour I like for bread: http://www.wildyeastblog.com/2008/06/23/flour-101/

Jazzinx, try a poolish in place of the starter: equal parts flour and water by weight, plus a tiny pinch of yeast, left to ferment overnight.

Elizabeth, the yogurt culture is not needed, the yogurt is for texture and flavor. I don’t know if soy yogurt would work but why not give it a try?

By: Elizabeth

Elizabeth — Mon, 06 Apr 2009 01:02:49 +0000

These look amazing! Do you think soy yogurt would work? Its just the culture in the yogurt that you need, right? I want to try and veganize these so bad!
I love your site! Gorgeous breads!

By: SulaBlue

SulaBlue — Sun, 05 Apr 2009 16:11:12 +0000

I made these last night/this morning. SOOOOO easy! We nearly burned our fingers trying to eat them right out of the pan.

I made a double batch using homemade yogurt. I think next time I make them I may divide the dough and get the first 6 proofing before rolling out the remaining half. The last few were a bit over-proofed by time they got into the pan and came out flatter than the rest.

I didn’t get quite as much tang as I was expecting given both the sourdough and the yogurt – but still far superior to anything I’ve bought at the store. Hopefully they’ll be just as delicious tomorrow or, like many sourdoughs, even better!

By: Elle

Elle — Sat, 04 Apr 2009 03:01:33 +0000

Those look like perfect English muffind…and no muffin rings used, either. I like the idea of the yogurt in addition to the sourdough…nice and tangy.

By: Jazzinx

Jazzinx — Fri, 03 Apr 2009 23:01:26 +0000

Hey this look delicious!

I’ve actually been wanting to make english muffins for a while and this seems like a fabulous jumping off point. And rye? Yummm.

Only one problem, though – I don’t have a sourdough starter. Is there any way it can be converted into a biga with additional yeast or something instead?

Thanks!