Hi PJ, YOU are right! Who doesn't have a bit of a char on their English Muffin fresh from a toaster?? Nobody I want to know, that's for sure. Reminds me of the time I had to endure 'steamed' English muffins whilst recuperating from minor surgery years ago. Steamed English muffins, not toasted, were probably the most painful experience of that hospital stay! My question for you: can I make home made English Muffins without letting the dough raise at all? I'm thinking that since letting the dough rise is going to refine the texture, which I do NOT want in EM, why not go from the freshly mixed dough to forming and allowing them to rise once they're formed? Then I'd like to bake them, not dry fry in a pan. yeah, it's all about the nooks and crannies. Please, can you share your thoughts on this? Also, someone gave me a bag of MACA powder and I wonder if I can mix it in with all purpose flour for English Muffins? What does MACA do, exactly? Many thanks for your time and expertise. I look forward to your input.

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