On Wed, 14 Jan 2009 06:56:08 -0800 (PST), Doc >
wrote:

>On Jan 13, 7:49*am, Boron Elgar > wrote:
>> On Mon, 12 Jan 2009 21:10:26 -0800 (PST), Doc >
>> wrote:
>>
>> >On Jan 11, 2:23*pm, Boron Elgar > wrote:
>> >> I had every intention of making English Muffins today, but the lousy
>> >> weather was really bothering my arthritis, so I made the dough into
>> >> loaves and baked it. I have done this before with some of the dough
>> >> and it has always made really wonderful bread with ingredients I
>> >> rarely think of as going all together in a loaf.
>>
>> >Boron,
>> >What is the purpose of the soda? Two teaspoons seems like a lot, and
>> >it would seem to neutralize the acid and produce CO2, but if you knead
>> >it much I would expect the gas to dissipate.
>> >Doc
>>
>> The baking soda is there because it is really English Muffin dough and
>> needed for the quick reaction to griddle the muffins. Since the extra
>> dough from one batch made such a spectacular loaf and had wonderful
>> oven spring, I left it in when I intended only to make the dough into
>> baked loaves, rather than stove-top muffins.
>>
>> My tendency is not to measure at al when I bake, and I have ditzed
>> with this "recipe" over the past year or so, too, and had to try to
>> resurrect measurements for the post. *You are certainly welcome to try
>> it with less baking soda and report back on results.
>>
>> Boron
>
>Boron,
>Thanks. I think I understand and I will give it a try.
>My English muffin formulation is a little stiffer (see below for a
>smaller batch size) and without the soda, but it has been a long time
>since I ran it. I will do a side by side run with the same starter
>and flour.
>Doc
>
>2c active sourdough starter
>2 T sugar
>1/2 t salt
>1 3/4 c all-purpose flour
>
>• Combine starter, salt, sugar, flour,
>• Knead until soft and smooth
>• Roll on floured surface to 3/8” thick
>• Cut into 4” diameter rounds (use a muffin ring)
>• Place on floured surface in greased (1” deep) muffin rings
>• Let rise until doubled
>• Fry on lightly greased griddle @325°F for 5 min
>• Remove muffin ring, turn and fry second side for an additional 8
>min.


Looks like a good recipe. Mine does make decent regular muffins, too.

Looking around online, you can find any number of sourdough muffin
recipes. I am amazed by how many variations are out there.

Boron