They are delicious! I haven't bought English Muffins for a while because I thought they had an odd taste which was probably the preservatives. I made these today using KA bread flour and whole wheat flour from a local farm. I used 1 cup (4 3/4 ozs) of the whole wheat (measured it then weighed it since it wasn't KA) and added enough bread flour to make the 19 oz specified in the recipe. I ended up adding almost another whole cup of bread flour because the dough didn't leave the sides of the bowl and was really sloppy with the original amount. I used my electric griddle and because I had them, 8 rings. I did have to fiddle with the temperature. The first batch got too dark on the bottom and weren't quite done in the middle so they went into the oven. I lowered the griddle temperature for the second batch which browned nicely but went into the oven too. 10 minutes at 350° was just right. Next time I'll use more whole wheat flour and might underbake them slightly since the toaster made the bottoms ultra crispy. By the way, Cream of Buckwheat worked very well instead of semolina or Cream of Wheat neither of which were in my pantry. Thanks for sharing the "action research" from your kitchen! We're glad you discovered what works best for you, both with the ingredients and the method of baking these treats. Happy Baking - Irene @ KAF

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