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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Tried the basic bagel recipe today with my 'carl' starter. They turned
out GREAT! I just could not believe how good they were. I burned my hand slicing one fresh from the oven, but just switched hands and used the burned one to get the butter! The only thing I have to get the hang of is making the bagels 'look' good. I am not too good at getting them to look like 'store bought' bagels. But I will suceed eventually. I used the MasterCook recipe found in the in this newsgroup. I added a couple of tbsp of dry milk and it really made the bagels more flavorfull and light. I have converted my starter to unbleached white flour and then use fresh ground whole wheat for the dough. It tastes better to me and my family are more likely to eat them. Also, I have not used the Kitchen Aid the last two bread baking times; just done everything by hand and the breads have turned out so much better. I got one of those little 'scapers' with the rounded edge (99 cents) and do all but the kneading in one bowl. Very easy cleanup and less messy. And it cuts the kneading down to almost nothing since I incorporate very small amounts of flour while mixing. The bagels are certainly worth a try! (My low-carb diet has been totally undermined!) John |
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