I'm also tempted to try this artisan Tuscan bread with a 12 hour "starter. What do you think?

cynupstateny

Well-known member
They sound wonderful, Dawn. I've made bagels for years and don't think I've had more than a

dozen pretty ones. They do taste good, though.

 
Hey Sandi, thanks! I cannot open the link and I am

a little bit afraid to. What with the 4th approaching, I may just have to make star shaped bagels, thus forever declaring myself as the geek I am! Could you please try to post it again? (smile)

 
Thanks Mar, that explains why my bagels look like lumpy blobs, I will definitely

give that method a try next time. It makes sense. Thanks!

 
Nevermind Sandi, I restarted my internet connection and your link worked fine. Thanks!

 
It sounds good to me, and 12 hours is much easier than

having a bowl full of yeasties growing for four days. I will let you know how the sourdough starter turns out. When I came down the stairs this morning, the whole kitchen smelled of yeast, the smell is kind of growing on me. smileys/smile.gif

 
Hey Dawn...check out this image from Reinhart's "Whole Grain Breads"

I just got it from the library and was going to scan in this image for you and WA-LA! I remembered how you searched the Barbara Kingsolver book at Amazon for fireflies, so I tried it too.

And found the exact photo I was going to scan!

(edited) Oh poop...the link is defaulting to the main book. Okay...just search on bagels and select PAGE 256 to see the bagel-shaping photos.

http://www.amazon.com/gp/reader/1580087590/ref=sib_dp_ptu#reader-link

 
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