Wolfermann's in Kansas City were known for all kinds of gourmet items
even back in the 1950s. The soda and egg whites are unusual for
English Muffin recipes. Gubser's Bread Book is very interesting if
you can find a copy.
English Muffins
from: American Bread Book, Mary Gubser, 1985
Muffins are supposed to be very much like those made by Wolferman's
in Kansas City. The trick to the correct texture, with many holes, is
to add baking soda and egg whites.
2 pkg yeast
1 tsp baking soda in 2 tbsp water
2 C warm water
2 tsp salt
3 egg whites at room temperature
7 to 8 C bread flour
white corn meal
Combine yeast and water in large bowl. Add salt and 3 C flour and
beat until smooth. Blend in dissolved baking soda solution. Beat egg
whites until soft peaks form and fold into the batter. Gradually add
sufficient flour to make a soft, workable dough that pulls away from
the sides of the bowl. Turn out on a floured surface and knead for
about 5 min. Let rise until doubled. Punch down, knead lightly, cover
and let rest 10 min. Roll dough out 3/8" thick, cut out muffins with
3" cutter. Place muffins on waxed paper sprinkled with white corn
meal. Cover and let rise 45 min. Bake on ungreased griddle over
moderate heat, about 8 min for each side. Cool on a wire rack.