After using a poolish when making Martin's Bagels, I started experimenting a bit with similar results, including some dynamite English muffins. I am not committed to keeping a sour dough starter on hand (although I have in the past) and the poolish (or preferment) gives me more options and enhanced flavor without the hassle or need to either discard or bake more than we can possibly use. I will continue to expand the trials after reading this. Thanks so much.

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