I recently went gluten free. For 6 or more years I had a sour dough culture that performed beautifully every week or so to make bread. So it was with some doubt that I fired up a new GF culture following your directions. After it was ready I gave the muffins a try. They had a nice rise and I could taste the sour which far exceeded my expectations. The recipe works and it works well. I did not have any muffin rings but used egg rings and they worked perfectly. Thank you for your effort in proving this recipe.

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