What we’re about
Welcome fans of The Great British Baking Show! Our group was started in November 2020. It is for bakers who enjoy the Great British Bake Off/Baking Show and want to try to replicate some of their bakes. Each month we have a Technical Challenge with a recipe chosen from the show. We have members of all levels of experience, of all ages and from all parts of the country. Our goal is to share what worked well for us and what didn't and discuss our baking experiences and results with other like-minded bakers.
We meet virtually on Zoom on Sunday evenings at 6pm Eastern Time (5pm Central Time).
The frequency of meetings changed from 1x per week to 1x per month (July 2023).
Upcoming events (1)
See all- August 2025 - English MuffinsLink visible for attendees
Calling all fans of the Great British Baking Show! Join us in our virtual tent on Sunday, August 24 at 6:00 pm Eastern Time when we show off our home baked English Muffins.
The English Muffin recipe we will bake appeared as one of the technical challenges in the Bread episode of Season 2 of The Great British Baking Show. While the original Thomas's English Muffins that we love so much in the US are really an American creation, apparently the British have now embraced them as well. What do the British people call English Muffins?
https://www.pbs.org/food/recipes/english-muffins/
notes on ingredients:
*Strong white bread flour in the US is Bread Flour. BF has a higher protein/gluten content compared to All Purpose Flour
*Caster sugar is the same as ultra fine granulated sugar. If you do not have 15g on-hand, your muffins will come out fine with granulated sugar.
*This recipe calls for butter, meaning they don't call specifically for unsalted butter. If you're like me and only have unsalted butter in your refrigerator, add salt to your taste.
*they state a Medium egg, but if you have large eggs, measure out 22g of a beaten egg for your recipe
*Are you wondering if you can substitute something else for the 15g Semolina? it's possible, but the Semolina serves a non-stick function when you cook your muffins on the griddle. Semolina is a coarsely ground wheat flour, specifically from durum wheat. it's used in making pasta. I do not recommend grinding up 15g of uncooked pasta, but I want to hear if you walk down this creative route.
