Go to the Recipe: Scratch English Muffins, The Fast Way
Did that rolling pin have spacers for different thickness setting or did I just ruined my product by thinking out loud?
Where do you get the lactic acid powder? And how would you advise using a pre-made lactic acid solution?
Thanks a lot. Exactly how am I supposed to measure this? I use measuring spoons and cups, and work in a kitchen, not a lab.
- originally posted by BarbL
We understand that not everyone has scales, but the majority of our community members have also chosen to work by weight because its easier and more accurate. Here's a couple of videos we shot explaining why we use scales only: http://www.chefsteps.com/cours...You can find our recommendations for inexpensive scales here: http://store.chefsteps.com/col...
Like Joshua, how would one use 88% lactic acid solution?
Like a few others here I'm having a hard time finding lactic acid powder. But I have found liquid 80% lactic acid at a health food store. I have also found liquid lactic acid at home brew stores, like this one http://www.bryggselv.no/produc...Any idea if this can be used instead?
Can the recipe work without the lactic acid or be substituted with something else?
You can leave the lactic acid out, but you will obviously get a different flavor profile.
I purchase lactic acid powder through Modernistpantry.com. What kind of Lactic acid solution do you have? I have not personally used it, im finding that it is commonly used in skin care.
@farha03:disqus @disqus_;KAGUkfHSkA:disqus For a classic twist: replace the lactic acid with some sour dough leaven (bacteria in the leaven mostly produce lactic acid during fermentation of carbs). You'll have to tweak the recipe a bit, but hey its free and you never run out!
@Farha @John Erik For a classic twist: replace the lactic acid with some sour dough leaven (bacteria in the leaven mostly produce lactic acid during fermentation of carbs). You'll have to tweak the recipe a bit, but hey its free and you never run out!
Ooops, sorry for the re-post! had some account issues.
Thanks for the tip!
Any tips for converting to fresh yeast. Merry Christmas
- originally posted by Raymond
I would try multiplying the amount of dry active yeast by 3 to get the amount of fresh yeast needed. Hope it works out great for you.
- originally posted by Nicholasgav
http://www.amazon.com/Joseph-A...
I have the same question as Joshua - how to use the 88% lactic acid solution?I bought this stuff: http://www.amazon.com/Lactic-A... .Assuming the powder is 100% lactic acid, then we would substitute5g powder = 5/0.88 = 5.68g 88% solution?
Nice Music! Where can i find it?
Check out our SoundCloud account: https://soundcloud.com/chefsteps
Is there any place in this process where the dough can be refrigerated/frozen overnight? Ideally I'd like to be able to prepare the dough the night before a brunch. Would letting the dough proof overnight in a fridge in step 7 work, or would that have too dramatic an effect on the flavor or texture?
After you punch them you can freeze them.
Regarding Lactic Acid, part of the confusion is that the shopping cart link next to Lactic Acid in the ingredient list links to an Amazon page for Liquid Lactic Acid. I found below that the powder form of Lactic Acid is available at ModernistPantry.com
Tried this recipe today and it was a complete fail for me, the dough was way too wet to handle, if i add more flour to the mix it will ruin the texture right ?
I found somewhere that buttermilk contains 3-4% lactic acid so if we assume 3.5% lactic acid in buttermilk we need 142 grams of buttermilk. So do you think it would work replacing all the milk and 42 grams of the 155 grams of water with buttermilk? I think buttermilk is available everywhere.
Can whole wheat flour be used instead of regular flour? Or a mixture of the two?
Hi, how "earlier" the dough can be made and refrigerated...?!?!
Sorry , if I don't have latic acid , what can I instead it.
3rd time we made the English Muffins. We jumped to the 4 times recipe. Good thing the wife & I have a sense of humor. Never having made that much yeast - we knocked over the (liquid) lactic acid twice trying to find bigger bowls to contain the exploding yeast mixture. Packaged them up (tried one) and they were very good. Size was good, thickness good, and taste great. Lactic acid very important to the flavor as ChefSteps has said. Two different sets of grand kids coming for over night-er they will be the test subjects. Fun stuff. The sous vide Hollandaise sauce is amazing. Found a local smoked ham that created an interesting addition to the test.
Just try it...
Hi, i´ve some doubts about, lactic acid, is possible if a don´t use lactic acid in the recipe, or is indispensable for the dough.
Wich product can i use if i don´t find the lactic acid?
Can i cook them in oven, how many time?
Christian Gil Calzada
I would have to drive 3 hours to Toronto or pay $30 for shipping to get lactic acid. So, I substituted it with amylase (or peptic acid) and managed to get 6 muffins for a 1/2 batch. Not bad for my first attempt.
