Post #927688

My foray into #sourdough #bagels begins. I made a HUGE sourdough starter a few weeks ago, then gently dehydrated it and ground it into powder. Now, I just subbed in 80g of it for 80g of flour in the already-proven bagel recipe. Hopefully, it will work nearly as well and produce a good sourdough flavor. I do anticipate a longer rise time. #baking