No Mold, No Problem: The Tuna Can Muffins Are Done

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Here they are. The last of my yeast water, and it went out on a high note.

I didn’t have English muffin rings, so I did what bakers have always done. I improvised. Opened both ends of a tuna can, and there’s your mold. Straight sides, clean walls, and that’s exactly why these faces came out so flat and even instead of doming up like a biscuit. The fancy rings do the same job. They just cost more than a can of tuna.

The free-form ones held their shape fine too, so don’t let a missing tool stop you. The cans just give you that classic uniform look.

And the wild yeast carried the whole thing. No packet. Even golden faces, real height, a soft chew, and that faint sweetness you only get from yeast water. The cornmeal caught the color just right.

That’s the full arc on this one: a ripe sponge, a slow proof, raw rounds on the griddle, and a finished plate. The water’s gone now, but it gave me one last good batch.

What are you improvising with in your kitchen? Show me your best MacGyver baking trick in the comments.

Perfection is not required. Progress is.

Henry ⭐🔥

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