May 19th, 2013

Doctor Eleven

Fun With Baking

So I had gotten some stuff from King Arthur Flour to assist in making "authentic" bagels (barley malt), so I tried yesterday. They taste really good, but are a little weird -- the dough was VERY heavy, VERY glutenous, and hard to work, so they didn't form well (which I already know I can fix, by using more all-purpose flour and less of the vital gluten flour), but apart from that when boiled and cooked they came out very light and flaky, like croissants, but still chewy, like bagels.

Hey, at least they taste good. I will try some new stuff next time I try.

All I lack is the fur:

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I HATE our mattress.