Penny wonders if commercial bakers have exchanged some of their preservative or other ingredients and it's altered the recipe and texture of English muffins here in the US. English muffins has been a staple item for decades for us.

Regardless of the brand, she's tried several named-brands and store brands since she noticed the change, and they are more bread-like and doughy regardless how you brown them unless you burn them then they are burnt doughy hockey pucks. Even Thomas and Bays brands are worse, esp Bays.

This has been going on for around 6 to 9 months in the stores in southwestern and central #Ohio. #Food

I know a lot of the bread comes from the same bakery, just rebranded as other brands.