Rachel Wyman
👤 SpeakerAppearances Over Time
Podcast Appearances
Like every time you stretch gluten, it freaks out a little bit and you have to let it rest so that it will relax enough to do the next thing. I took the dough out of the refrigerator and I have flattened it into a pan so it's the right thickness for our muffins.
Like every time you stretch gluten, it freaks out a little bit and you have to let it rest so that it will relax enough to do the next thing. I took the dough out of the refrigerator and I have flattened it into a pan so it's the right thickness for our muffins.
We can open this one to this person. That's pretty amazing. Look at that.
We can open this one to this person. That's pretty amazing. Look at that.
That's why I don't like English muffins.
That's why I don't like English muffins.
I've never liked English muffins my whole life because this is what I've always been offered. It smells like box, like cardboard.
I've never liked English muffins my whole life because this is what I've always been offered. It smells like box, like cardboard.
These have been sitting in a bag for like all week.
These have been sitting in a bag for like all week.
These are the vinegar recipe. Look at that. It looks like exactly like a Thomas's.
These are the vinegar recipe. Look at that. It looks like exactly like a Thomas's.