Oh, how I love the sourdough eCourse! I’ve done fabulous English Muffins, a big ole pancake, and tomorrow we’ll make some muffins! Yep, sourdough muffins. I’ve also watched the lessons on cake and on cinnamon rolls–yum!!
These baked goods use baking soda right before baking so it’s not chewy like bread, but fluffy like, well, like baked goods! The other thing that the baking soda does is react with the acids in the sourdough to produce lots of bubbles. Besides puffing up the treats, this also neutralizes the acids, taking away the sour taste. So in case you were worrying, there’s no weird sweet-and-sour thing going on here.
What we accomplish by using an overnight soak with the sourdough is that the phytic acid that is naturally present in bran is neutralized. Phytic acid is called an “anti-nutrient” because it has a nasty habit of binding with good nutrients and taking them out of your body. You want to reduce the phytic acid content of whole grains as much as possible through soaking, sprouting or souring before eating.
So, yay sourdough!