Spelt, lemon and poppy seed muffins risen with a starter made from wild yeast water made from lemons and raisins. . These were a semi-success. . The yeast water starter was brilliant. Gave them tonnes of lift. . The ingredient mix not so great. I wanted a soft dough without having to add fat or milk. I tried using a portion of scalded flour (as I know this softens dough incredibly). It made the crumb soft, but the crust was far too bread-like. . I want a muffin without milk (dairy or plant) and ideally without fat (though I’d consider olive oil). . Anyone got advice/ideas? Gratefully received :-)