Baking Soda in SD bread?
Today I tried to do a sourdough English muffins for the first time. It turned out on the blah side, not bad just not good. While they cooked on the griddle they kinda exploded in size, looked more like the growing snake fireworks we had as kids. This got me thinking if a little bit of soda did that to the muffin, what would it do to SD bread? Am I crazy and wasting time or would a wee bit of soda give a loaf of SD a nice rise?
It's ok to be honest and speak your mind. :)