A question about a recipe: English Muffins

I have a question about the recipe "English Muffins" from Christina Tosi. I'd like to make a whole-wheat version. If I swap in one cup of whole-wheat flour for one cup of the bread flour should I make any other adjustments?

  • Posted by: essbee
  • September 27, 2014
  • 1092 views
  • 2 Comments
B71e89b9 d8a5 4baa 9387 bc16505aa2a1  english muffins
Recipe question for: English Muffins

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
essbee
essbee September 27, 2014

Never mind! I found whole-wheat bread flour and will give that a shot.

Review our Code of Conduct
Don't send me emails about new comments
Nancy
Nancy November 5, 2014

essbee - hope the ww bread flour worked. for futures, you may want to use 7/8 cup ww flour to replace 1c white or all purpose flour in a recipe. The ww creates a denser crumb, and reducing the amount helps create a moist end-product (cake or bread). Other thing you may need is to add a little more liquid (water or juice but not milk) to get the batter texture needed in the original.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52