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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 ...
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sourdough bagel recipe,
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sourdough recipe,
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water kefir,
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west fork water kefir,
yeast
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by Katherine Zimmer
The sugar solution must be changed every 48 hours, or else the water kefir grains will dissolve in their own environment!
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