1. get new yeastI thought I might not have let it rise long enough. I tried to use identical treatment so I could make sure the test was good, which meant that I had to ignore the instructions on the recipe which called for an overnight rise.
One of the "outlier" recipes added baking powder as well as yeast, so it's a possibility. The two batches I made yesterday were again like flattened rolls. The flavor was almost right, but the texture was all wrong.
2. Over proofing is when the yeast has died and gluten has failed. Check into methods for testing for this like the poke test.
3. If you are using fast acting yeast and the recipe is for regular yeast, you will need to let the dough proof for less time.
I showed the picture of the english muffins on the griddle but did not show the othe photos. I will post them now so you can see how much they puff.