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.
Following our government pulling us out of the Paris Climate Accords, you may (like me) want to drown your sorrows chewing a toasty bagel. Seriously, has anyone considered how climate changes may affect bread production? It would be interesting. Regardless, my latest...
Bagels are always a good thing. The Jerusalem bagel isn't boiled, it's baked. And like the Turkish ka'kak, it can be similarly sprinkled with sesame seeds or zaatar. Oval shaped, they're chewier than traditional bagels. I...
Out of bagels, I made a batch at home, going with the Montreal formula. In otherwords, no salt! Some folks say Montreal bagels lack the chew of those made in New York. Hah! These days it's hard to find a decent commercial bagel that is actually made in New York...
If you hadn't caught this week's New York Times' brou-haha (hahaha!), here it is, a screed about serving toasted bagels. Personally, I somehow missed the fact that "old school" bagel shops didn't toast them. Could be true....
Here is my second California try at replicating boiled New York bagels. Readjusting my formula for levain, I got these; proper bagels made west of the Hudson. Despite local hard water and all other issues, they came out fine. Leaving me wondering this - what inspired...
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