% of baking powder or baking soda to use in making sourdough English muffins

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Yippee on 9 Apr 2016 at 12:42

Hi, I have a few questions related to sourdough English muffins ("SEM").  I'd appreciate it if you could share your knowledge with me.

1. Which one do you use to make SEMs, baking powder ("BP") or baking soda ("BS")?

2. Why do we need either one in making SEMs if we have a starter?

3. What's the difference in function between the two?

4. What % of BP or BS do you normally use without getting the bitter taste?

Thank you very much.

1. Which one do you use to make SEMs, baking powder ("BP") or baking soda ("BS")?

I use baking soda aka sodium bicarbonate..

 

2. Why do we need either one in making SEMs if we have a starter?

To get a lighter muffin.

 

3. What's the difference in function between the two?

Both have the same function, that is to generate more carbon dioxide, quickly, than the sourdough alone will give.  The baking powder contains an acid and thus does not deplete that of the sourdough.  The baking soda uses the acid of the sourdough and thus results in a less sour product.

 

4. What % of BP or BS do you normally use without getting the bitter taste?

I use about 0.35% sodium bicarbonate, 1 1/2 tspn for 24 to 28 ounces of flour. 

Ford