February 26, 2009 - 7:17am
soaking frsh grd flour for muffins?
Does anyone let their muffin recipe soak for 1-4 hours if using freshly ground flour? I have done so and they seem to have a really nice texture. Like in bread, perhaps, the flour needs time to soak up moisture. Would this make a difference or am I just wasting time?
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I've tried this a few times and I'm not convinced of its efficacy. I think the _most_ important thing for final texture is the beginning hydration... how gloopy it is... too runny and too doughy have both turned out poorly while there is a small sweet spot in the middle.
Take this all with a grain of salt, I'm still far from a perfect muffin recipe w/freshly ground flour.
Thanks for your reply. I think the same now. I made some yesterday with freshly ground kamut (no soaking) and they turned out great. The texture was very nice! Like you said the initial hydration is key.
Thank you again!
Muffins with kamut, now _that_ is a good idea. Was it only kamut or did you mix in some other flours/flavors????
I used only kamut flour and just substituted it for the white flour in a pumpkin/cranberry muffin recipe with rapadura sugar substituted for white sugar. I could've used more volume but the texture was soft and cakelike. Normally, I'll use spelt for muffins but this is definitely my family's favorite now.
If you happen to need the recipe I'll post it. I'm sure it could still use some refining to achieve better volume though.