What's the secret to getting big nooks and crannies in english muffins? I've heard a higher hydration, almost batter is the only way. But I've also heard baking soda is the key. Ideally, I like to make the muffins with a free form dough instead of a batter.
Entry and the related comments may give you some clues.
Yippee
a soft dough works better than a stiff dough. Allow plenty of expansion during final fermentation. Have the griddle up to the required temperature before cooking the muffins.
Always tear the muffins open, after splitting them with a fork. Never ever slice them.
Paul