| T O P I C R E V I E W |
| Snowbird53 |
Posted - Oct 28 2021 : 09:21:07 AM
So in week 1 I made a batter bread - I'm using Einka. It didn't rise much, but my husband likes it, so that's a win. Week 2 I've made a couple batches of pancakes (delicious) and a delicious batch of raspberry muffins. My question is, is there something I can add to the muffins to make them not so crumbly?
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| 5 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Sep 01 2022 : 08:45:57 AM
I love your cooler-to-proofer idea! And your bread looks absolutely amazing—especially for being just two weeks old. I'm excited to see how your bread turns out next week.  |
| Snowbird53 |
Posted - Aug 30 2022 : 4:08:52 PM
 Well I accidentally killed my first started by turning on the oven with it inside, so I took a break. This new batch is with all-purpose Einkorn. I made a proofer with a picnic cooler, a reptile tank heater, and a thermostat. I think that the proofer is the secret to this adventure. Week 2, and I thought I'd try a loaf. It rose double in 6 hours and is lovely. |
| Ashley |
Posted - Nov 01 2021 : 07:19:42 AM
The recipe has two eggs in it, but you could try adding a third to help bond it better. If you do that, I wouldn't adjust the amount of flour added to the recipe since the eggs will add moisture to the batter. |
| StitchinWitch |
Posted - Oct 29 2021 : 11:50:32 AM
Maybe eggs? Might help with the dryness and crumbliness. |
| Ashley |
Posted - Oct 29 2021 : 09:55:16 AM
Hmm, it sounds like the muffins might be a little dry. How about reducing the flour to 2/3 cup instead of 3/4 cup? |
