Comments on: No-Knead Homemade English Muffins (No Oven Needed)

By: Gemma Stafford

Gemma Stafford — Mon, 11 Sep 2023 04:33:22 +0000

In reply to Olivia.

Hi Olivia,
This is the reality of yeast baking, it takes time, though not to bake, just to activate the dough.
I am sorry that you were disappointed,
Gemma

By: Olivia

Olivia — Sun, 10 Sep 2023 11:23:18 +0000

I went for this recipe because the total time said 35 mins… not two days?
frustrating to have mixed the dry and wet ingredients before finding this out.

By: Gemma Stafford

Gemma Stafford — Fri, 25 Aug 2023 07:16:59 +0000

In reply to John Hull.

John, hats off to the very bold baker 👨‍🍳
I am really delighted to hear this, it will inspire others to give things a go. Well done, great baking instincts at work,
Gemmma

By: John Hull

John Hull — Thu, 24 Aug 2023 16:10:50 +0000

A great recipe. Have made plain and whole wheat. This morning I made cracked wheat muffins. In the microwave I brought 1/2 cup of water to a boil, added 1/8 cup of bulgur (will use 1/4 cup next time) and let it soak and cool to below 115°F. Then I added butter. Once the butter was melted I added slightly warmed milk. All this then, per the recipe, was added to the dry ingredients. They turned out perfectly with a delightful, nutty flavor.

By: Gemma Stafford

Gemma Stafford — Thu, 10 Aug 2023 07:43:27 +0000

In reply to Donna gruwell.

Hi Donna,
White spelt? you can also experiment with wholegrain spelt which tends to be finely milled.
Check the pack, the protein level will be important for your yeast baking. The protein will be somewhere around 12% for Spelt, which is an old variant of wheat.
I hope this helps,
Gemma

By: Donna gruwell

Donna gruwell — Wed, 09 Aug 2023 20:22:55 +0000

Will this recipe work with spelt flour

By: Cheryl

Cheryl — Wed, 02 Aug 2023 21:09:01 +0000

In reply to Elaine Lesh.

They look wonderful! 😋

By: Gemma Stafford

Gemma Stafford — Wed, 02 Aug 2023 07:08:37 +0000

In reply to Arden.

Hi Arden,
you do not need to worry about this in a cool place.
If you live in a hot climate refrigerate the dough after about one hour at room temperature. This will make it easy to handle when rolling.
Dough continues to ferment at cool temperatures, like the fridge, so you can do it either way,
Gemma

By: Arden

Arden — Wed, 02 Aug 2023 02:09:58 +0000

Trying this recipe tonight, so far so good but I am worried about the milk in it leaving it out all night

By: Gemma Stafford

Gemma Stafford — Tue, 04 Jul 2023 09:41:28 +0000

In reply to Leona So.

Hi Leona,
and I am delighted to hear this too, thank you,I am encouraged by your kind comments,
Gemma