I don't have any way to steam (though I may have to change that in the future) so I would like to try this recipe boiled using the instruction you gave Matt up on his 1/28/09 post and boil 2 min on the 1st side and 1 min on the 2nd. I doubt that makes a difference to my ?, but just in case ..... question #1: Can I make half of the baby bagels on one day and put the unrisen dough in the fridge until the next day? Then I would take it out and let it rise as if it was just made on that day. I have done that successfully several times with rolls when I want a smaller quantity of rolls 2 days in a row. Would that work for a hi gluten product like bagels? I don't want to waste my Sir Lancelot in case the idea has no hope.... I really love the look of this recipe - especially because of the starter which leads me to a generic ? question #2: Can I just pull part of the flour, water, and pinch of yeast from ANY recipe to make a starter and finish it off the next day with the rest of the ingredients to get depth of flavor or does that change the other things as well?? Since starters make sense if I have the time, I've been wondering that for quite a while.... Thanks for your help with those 2 questions, Suzanne

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