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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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water kefir,
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yeast
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by Katherine Zimmer
I had bananas that were way too ripe and I didn’t want them to go to waste, so I made water kefir fermented banana bread with those bananas.
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