My sourdough was quite successful visiting California. I even used it to bake a batch of bagels. Despite legends about the impossibility of great bagels west of the Hudson, I nailed a nice batch to leave for my family. Photos below.
Epic Macaroni and cheese
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
Hi there,
Do you put baking soda in the water?
thank you
Yariv
Hello Yariv,
Yes this batch I used baking soda, as well you could try lye, food grade of course like brezeln…or even malt, and or brown sugar….this leaves the shiny coating!
Cheers,
Jeremy