Any Home Bakers Here?

[ronott1]

Hi guys! I haven't visited this thread for months … mostly because I don't normally spend my good-weather months doing any baking. But, I have been making a lot of English muffins lately. They're pretty much are our bread staple, and we are not buying store bread.

So, here is my question: I'm using King Arthur's recipe for English Muffins. It's a soft-dough recipe, which I love. I would like to make it using 50% whole wheat flour (probably white whole wheat flour). I always measure my flour by weight, and this recipe calls for 539 grams. Do I divide my gram weight measurement in half? If I use regular whole wheat flour which is heavier (?), will that change the texture of my dough, possibly making it wetter and more difficult to work with? Lastly, if I use "white" whole wheat flour, is it possible that the results will be the same as with all AP flour?

Thanks for your tons of knowledge and advice!

Dividing the weight in half will work fine.

 

[ThreeOfSeven]

using cornmeal under the dough is the best way to bake it

Thanks! I actually like using semolina instead on my skillet, but the cornmeal is always there in case I need it!

 

[ThreeOfSeven]

Dividing the weight in half will work fine.

I was hoping you'd chirp in on this. Thank you!!

 

[bruceha2000]

I made a funny.

I missed it!

Hello im RoninFrog.

You've been a BYC member for nearly 5 years and this is your first post?? What got you to decide to post?

Okay, I am mad. Who is the dirtbag who flagged my video?! It got removed for a violation I do not see whatsoever.

The error I got said it violated YouTube's terms of service (and of course I have no idea why) so it wasn't a BYC removal.

So, here is my question:

I like Ron's answer I always substitute 1/2 KA whole wheat for half the KA unbleached AP flour. I'm not exactly an expert baker but it always comes out fine.

 

[room onthebroom]

Hi guys! I haven't visited this thread for months … mostly because I don't normally spend my good-weather months doing any baking. But, I have been making a lot of English muffins lately. They're pretty much are our bread staple, and we are not buying store bread.

So, here is my question: I'm using King Arthur's recipe for English Muffins. It's a soft-dough recipe, which I love. I would like to make it using 50% whole wheat flour (probably white whole wheat flour). I always measure my flour by weight, and this recipe calls for 539 grams. Do I divide my gram weight measurement in half? If I use regular whole wheat flour which is heavier (?), will that change the texture of my dough, possibly making it wetter and more difficult to work with? Lastly, if I use "white" whole wheat flour, is it possible that the results will be the same as with all AP flour?

Thanks for your tons of knowledge and advice!

This is such a great question. I’d love your recipe if you don’t mind sharing.

 

[ThreeOfSeven]

This is such a great question. I’d love your recipe if you don’t mind sharing.

Sure, and thank you for the kind compliment. It's the King Arthur recipe. Here's the link to the web page. https://www.kingarthurflour.com/recipes/english-muffins-recipe
The blog is helpful too!

 

[room onthebroom]

Sure, and thank you for the kind compliment. It's the King Arthur recipe. Here's the link to the web page. https://www.kingarthurflour.com/recipes/english-muffins-recipe
The blog is helpful too!

Thanks! I can’t wait to hear how your half wheat experiment goes. Good luck!

 

[ThreeOfSeven]

This is such a great question. I’d love your recipe if you don’t mind sharing.

Here's a PDF of the print copy of the recipe, if that's helpful.

 

[ThreeOfSeven]

Thanks! I can’t wait to hear how your half wheat experiment goes. Good luck!

I just finished a making batch of 100% all purpose flour, but definitely my next batch.

 

[BullChick]

I made my own hash browns this morning, and used my old Tupperware burger molds to shape (and store extras) them.

Does anyone know if it’s better to freeze the batter or the cooked patties?