http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/comment-page-1/#comment-34153 Yuliya Sat, 01 Sep 2012 22:14:09 +0000 http://www.wildyeastblog.com/?p=3252#comment-34153 Made these with all whole wheat (fresh home ground fine whole wheat from hard spring red berries). They look much darker, but the texture is definitely there. Thanks! Made these with all whole wheat (fresh home ground fine whole wheat from hard spring red berries). They look much darker, but the texture is definitely there. Thanks!

]]> http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/comment-page-1/#comment-26997 Stacey Thu, 16 Feb 2012 01:37:57 +0000 http://www.wildyeastblog.com/?p=3252#comment-26997 I made these today with Greek yogurt and they came out absolutely delicious! However, when I cooked the first three, I had trouble getting them fully cooked, so for the last three, I used the method from the Bread Baker's Apprentice and I was much happier with the results. They came out fluffier and baked all the way through. Anyway, I will have to pass this recipe along to my Dad, who is a bread-baking novice but loves English muffins and is in possession of some of my starter. Thanks for such an amazingly easy and delicious recipe! I made these today with Greek yogurt and they came out absolutely delicious! However, when I cooked the first three, I had trouble getting them fully cooked, so for the last three, I used the method from the Bread Baker’s Apprentice and I was much happier with the results. They came out fluffier and baked all the way through. Anyway, I will have to pass this recipe along to my Dad, who is a bread-baking novice but loves English muffins and is in possession of some of my starter. Thanks for such an amazingly easy and delicious recipe!

]]> http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/comment-page-1/#comment-26329 Susan Thu, 19 Jan 2012 02:02:48 +0000 http://www.wildyeastblog.com/?p=3252#comment-26329 Linda, 2% Greek should be fine. Linda, 2% Greek should be fine.

]]> http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/comment-page-1/#comment-26316 linda Wed, 18 Jan 2012 20:10:41 +0000 http://www.wildyeastblog.com/?p=3252#comment-26316 This recipe looks great... question about the yogart... am using 2% Greek... will that work?? Thanks. Linda This recipe looks great… question about the yogart… am using 2% Greek… will that work??
Thanks.
Linda

]]> http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/comment-page-1/#comment-20627 Say It. I Dare You. - Page 1443 - CurlTalk Mon, 19 Sep 2011 17:01:43 +0000 http://www.wildyeastblog.com/?p=3252#comment-20627 [...] of instant yeast and leave out overnight): http://www.wildyeastblog.com/2007/09...glish-muffins/ Tangy English Muffins | Wild Yeast For a simpler, shorter process (though Lepard's are really easy and you don't have to do much, [...] [...] of instant yeast and leave out overnight): http://www.wildyeastblog.com/2007/09…glish-muffins/ Tangy English Muffins | Wild Yeast For a simpler, shorter process (though Lepard's are really easy and you don't have to do much, [...]

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