On 7/3/2013 2:53 AM, j Burns wrote:

> I like to put 3 scoops of dough in a skillet, let them rise, and bake
> them as English muffins. I refrigerate the dough I can't use the first
> day. I've noticed that the muffins made from refrigerated dough aren't
> as good. I don't know why.

Interesting idea. Do you use the same dough for English muffins that
you do for bread?

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