Unsour sourdough English muffins
I made English muffins follwing a recipe I found in another thread (which I can't seem to find). The recipe called for some baking soda, which I added at the appropriate time, presumably to make the shaped muffins rise. They rose and cooked nicely, but there was no sour taste even though my sourdough had risen all night. I wonder if the addition of soda simply cancels out the acid in the sourdough. If so, is there another way to get sour muffins.?I don't want to add vinegar, acetic acid, and citric acid like the commercial brands do.