Water Muffins
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
In a large bowl, combine the flour, yeast, and salt.
Add warm water gradually to create a thick batter and mix well.
Cover the bowl and let the batter rise for 8 hours.
Cook the muffins
Butter muffin rings and prepare a griddle as you would for buckwheat cakes.
Place the rings on the griddle and fill them halfway with batter.
Bake for about 5 minutes, then turn them with the rings or bake in the oven at 350°F (175°C) for 15-20 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- All-purpose flour
- Provides the starch and gluten structure that holds the muffins together.
- Yeast
- Ferments the batter during the long rise, creating air bubbles that make the muffins light.
- Salt
- Controls the speed of yeast fermentation and adds flavor.
- Warm water
- Hydrates the flour and activates the yeast, forming the thick batter.
The step that matters
Letting the batter rise for 8 hours. The yeast needs the full rise to ferment the batter, which develops the bubbles that give the muffins their airy texture. A shortened rise produces denser muffins.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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