Muffins, muffins, muffins... help!
roxanna7
5 years ago
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Comments (1)Any chance you are overwatering them? Sometimes that has similar symptoms....See MoreAnn..muffin help
Comments (1)Barb, I just use a scale when I make this recipe. I converted the ingredients for you to cups. butter 2/3 cup cream cheese 2/3 cup sugar 1/2 cup raspberries 1 cup walnuts 1/2 cup flour 1 1/3 cups flour Hope this helps. Ann...See MoreWhole Grain Bakers... please help w/ Muffin recipe comparison
Comments (6)Personally, I wouldn't make quick breads of any kind with King Arthur White Wheat Flour because it's too high in protein/gluten to get really good results - whole wheat pastry flour would be a better choice, as Terri pointed out. The increase in gluten is probably the cause of the texture changes you experienced. Making quick breads is all about keeping gluten-development to a minimum. This includes the type of flour used and the amount of mixing. When substituting whole wheat flour for all-purpose in a recipe, you may benefit from reducing (as in leaving it out completely) the amount of whole wheat flour by 1 or 2 tablespoons per cup to compensate for the higher gluten. Because the KA whole wheat flour has more gluten, as well as bran in it, both will absorb more hydration than all-purpose flour would and can alter the texture. It's easier to reduce the amount of flour, rather than increase the hydration. When using KA White Wheat Flour it would be even more important to keep mixing to a bare minimum so you don't over-develop the gluten in the flour (which is higher than all-purpose). I mill my own flour and use the same wheat (13.1% protein) as they use for King Arthur White Whole Wheat Flour. I purchase it from the local stone mill that mills King Arthur White Whole Wheat for this region. I normally mill SOFT white wheat (Bob's Red Mill) for quick breads because it has a much lower protein/gluten content; OR use a 3:1 mixture of hard white wheat and spelt to lower the amount of protein/gluten. I made crumb cake muffins yesterday, and as another option to reduce the gluten I used 3/4 hard white wheat and 1/4 high-maize resistant starch (to reduce the gluten, lower the glycemic impact and increase the fiber), and the muffins were very light and tender. The original recipe called for all-purpose flour. Good luck with your new trials. What a great recipe to have to "work on" (LOL)! -Grainlady...See MoreTurning Pumpkin Muffins into bread pudding - help
Comments (20)Oh, my! I can't deal with an oven without mitts. My great auntie made lovely potholders but I can't use them. My skin cries. :) Word of caution--if the mitts you got aren't water shedding, don't use them near the hot water from the bain marie. It's like touching a hot pot with a wet potholder or towel, but your can't drop it until you can get the mitt off. Most are fine, but some are just pretty fabric. I have a pair of cute pink ones that I was given. Only, really, for taking a hot pot to the table because they're just cotton so not safe enough around water, and too pretty to use around spatter that will stain. :) The bread pudding will still be sweet, because there is sugar in the gingerbread, but it's going to have sausage and lots of spices and fresh ginger and onions. The other bread is one of my sourdough starter discard breads, also from the freezer, and it's very sour, so I'm hoping they'll cancel each other out. :) Congrats on delighting your suffering friend!!...See Moreroxanna7
5 years agolovemrmewey
5 years ago
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