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by Katherine Zimmer
I’ve decided the bagel is scientifically better than most baked breads. The ratio of crumb to chewy interior is perfect. That’s what you get with ...
Posted in
bacteria,
bagel recipe,
bagels,
baking,
Bread,
Fermentation,
Montana,
probiotic,
Recipe,
so good,
Sourdough,
sourdough bagel,
sourdough bagel recipe,
Sourdough bread,
sourdough recipe,
Sourdough starter,
water kefir,
water kefir leavened,
Waterkefiryeasted,
west fork water kefir,
yeast
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