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The traditional English muffin tastes even better (of course!) when made at home.
Great story, and I love the way you've done the instructions! I'm thinking that I'll use half whole wheat flour-- have you experimented with a whole-grainier version?
I made a batch with 3:1 wheat flour and it was OK, but a little on the dry side. If I tried it again, I think I'd add another tablespoon of butter to the milk. And I'd shy away from going 50-50. But what do we learn without experimenting!?
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