Timeline for Basic Muffin Formula Range/Percentage
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
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| Dec 2, 2021 at 18:00 | comment | added | rumtscho♦ | @rougon if you are talking about a minimalistic 3-ingredient bread, then you can make such statements about it. But if you include different kinds of bread, you can't. There aren't muffins which have so few ingredients (they would be bread!) so it is impossible to predict the effect of one change, since you would have to consider the effect of the whole recipe at the same time. | |
| Dec 2, 2021 at 17:06 | comment | added | rougon | @rumtscho good point. What I am after is that percentages in bread can easily be adjusted to specific effects, ie salt, hydration, flour changes create a predicted effect and I have never seen anyone plain how changing muffin elements work in a similar fashion. Like, how much liquid make them fall apart? How will decreasing/increasing sugar effect the consistency? Etc | |
| Dec 2, 2021 at 16:22 | comment | added | rumtscho♦ | @rougon of course there is a huge variety in muffins, but there is also a huge variety in breads, so I don't think it's possible to decide which has more variants. | |
| Dec 2, 2021 at 4:34 | comment | added | rougon | Thanks for that info. That makes a lot of sense but oddly does not seem to bear out in the recipes that I have been baking. Is it that muffins just have more ingredients with more variation than bread? | |
| Dec 2, 2021 at 1:27 | history | answered | Xander Henderson | CC BY-SA 4.0 |