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The original English muffin is made with wheat, but it does not require additional leavening in the form of the baking soda mentioned in this recipe. This recipe uses rye sourdough starter, which is why these are called “pseudo” English muffins.
The final texture of these is just a bit different from the usual English muffin, with a finer crumb and without the large holes usually found in English muffins. But the taste will keep you coming back for more!
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