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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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by Katherine Zimmer
My obsession with cinnamon buns has reached a new high. Introducing the Swedish cardamom bun, aka Kardamummarbullar. This knotted layered masterpi...
Posted in
cinnamon bun recipe,
Fermentation,
kanelbullar,
kanelbullar recipe,
Kardamummarbullar,
kombucha,
pastry,
Recipe,
sourdough,
Sourdough bread,
Sourdough starter,
Swedish Cardamom Bun Recipe,
Swedish Cardamom Buns,
water kefir,
west fork water kefir
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