-
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
-
by Katherine Zimmer
UPDATE 9/15/2020
Woah! It’s been 3 months of delicious water kefir sourdough bread! Yay! Every loaf I’ve made has been a success. Here are some ...
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
