Comments on: English Muffins with 100% Freshly Milled Wheat

By: Sally Brown

Sally Brown — Sat, 10 Oct 2026 03:41:32 +0000

It looks great but a beyond beginner at this whole milling thing!

Can you make this with hard white wheat berries? I just bought 10 pounds from azure but I didn’t want to if they don’t rie.

By: Anne Tsrinikas

Anne Tsrinikas — Thu, 17 Sep 2026 11:59:32 +0000

Doing postpartum prep and wanting to make it as easy as I can. Do you know what temp and time for a bake only option?

By: Dee Fulgione

Dee Fulgione — Sat, 22 Aug 2026 18:51:14 +0000

In reply to Nicole.

I have used almond milk and it comes out well, I can’t compare bc I haven’t ever used whole milk. But they still taste and make up fine. I think just a little more moisture so I have to play with the amount of flour. Also a humid day, etc.

By: Danette

Danette — Sat, 01 Aug 2026 00:02:47 +0000

Holy Moley. I made this and I was so nervous because the dough was doing what I know it should have been doing. But I soldiered on and man oh man did they ever come out GREAT. I do like me some English muffins, but my son…he is the real lover. So he will try them when he gets home from work. Thank you again for an outstanding recipe!

By: Connie

Connie — Fri, 01 May 2026 15:37:25 +0000

Just starting my fmf journey and these were perfect first time out! Thanks so much for the recipe.

By: Anna

Anna — Tue, 24 Mar 2026 15:40:05 +0000

In reply to Sarah Hilscher. I read somewhere that you get better craters when you knead the dough very little. Just knead until it comes together well, not like getting a windowpane for bread. I haven't tried yet though. Planning on that today!

By: Anna

Anna — Tue, 24 Mar 2026 15:39:12 +0000

In reply to Sandi. I read somewhere that you get better craters when you knead the dough very little. Just knead until it comes together well, not like getting a windowpane for bread. I haven't tried yet though. Planning on that today!

By: Penelope Batts

Penelope Batts — Wed, 21 May 2025 00:13:57 +0000

Oh my word, I doubled the recipe and the dough was so perfect, [I am really into discovering the perfect texture]. I was jumping up and down and singing your praises for these beautiful muffins. I loved that I did not have to do a 2-step bake in the pan and in the oven like other recipes. Also, I realized that the browning help with structure so that when you turned these delicate rounds over, they held their rise. Also, I realized that my cast iron pan needed more heat than suggested in order to brown. I will keep experimenting with that. The only thing I would say is that the addition of sourdough takes this to the next level in flavor and nutrition.

Thanks so very much for this

By: Sarah Redding

Sarah Redding — Wed, 26 Mar 2025 16:10:50 +0000

Have you attempted making breakfast sandwiches with these, freezing, and reheating the whole sandwich from frozen? Wondering how that might turn out.

By: Jill Britton

Jill Britton — Tue, 04 Mar 2025 21:23:02 +0000

Amazing! I made these this afternoon and just tried one. So light and fluffy! I will definitely be making these again. I’ve been watching your YouTube videos for a few weeks now and am just starting on my fresh milled flour journey so I’m very excited to make these again.