The Baking Thread

[JayKay PE]

I feel like they would be on Pinterest as Keto Cookies. 

Could they be keto cookies?  I don't ever know what is considered 'keto' except meat.

 

[csb]

I have no idea either, other than there's fat involved. 

 

[LyceeFruit PE]

Could they be keto cookies?  I don't ever know what is considered 'keto' except meat.

No, they can't. Keto is very low carb. 

 

[leggo PE]

Those look so yummy!

 

[LyceeFruit PE]

@leggo PE do you have bagel recipes you like? I just got sourdough starter. And bonito flakes - which I specifically bought to make bagels lol 

 

[leggo PE]

This is my go-to bagel recipe that uses sourdough starter: https://honestcooking.com/peter-reinharts-new-york-style-bagels-wild-sourdough/

It does use a tsp of yeast, but that doesn't bother me. Most of the fermentation comes from the natural yeast in the sourdough starter, and I don't mind a bit of a boost from added yeast if it'll guarantee a good rise in the bagels.

Also, the overnighting in the fridge is key! And for shaping, I've gone back and forth between the rope shaping method and forming a ball that you poke a hole through and then shape, and I think I prefer the poking a hole method.

 

[leggo PE]

I also never seem to have barley malt/syrup, so I just throw in some non-diastatic malt and call it a day.

 

[LyceeFruit PE]

I also never seem to have barley malt/syrup, so I just throw in some non-diastatic malt and call it a day.

i have barley malt syrup from my sad attempt at bagels last summer 

 

[leggo PE]

i have barley malt syrup from my sad attempt at bagels last summer 

What happened when you tried to make bagels before?

My worst baking experience is a tie for two things, both a long time ago, before I was baking regularly in any capacity.. One involved scones that were just slop and didn't bake well (I don't know what I did wrong, but maybe added too much liquid?) and the second was for a soft pretzel recipe that was SO TOUGH my KA couldn't even handle it. More recently, I unintentionally doubled the dry ingredients when trying to make some oatmeal cookies... I think I talked about it earlier in this thread. They came out dry and super crumbly, but the flavor was actually still okay!

 

[LyceeFruit PE]

What happened when you tried to make bagels before?

My worst baking experience is a tie for two things, both a long time ago, before I was baking regularly in any capacity.. One involved scones that were just slop and didn't bake well (I don't know what I did wrong, but maybe added too much liquid?) and the second was for a soft pretzel recipe that was SO TOUGH my KA couldn't even handle it. More recently, I unintentionally doubled the dry ingredients when trying to make some oatmeal cookies... I think I talked about it earlier in this thread. They came out dry and super crumbly, but the flavor was actually still okay!

 

[leggo PE]

What is wrong with them? The dough doesn't look smooth, and I can't tell how much they rose... Were they flat?

PS, the overnight proofing in the fridge is for development of the sourdough flavor!

 

[leggo PE]

And it's kind of annoying to do, because the trays have to be level and take up a lot of room in the fridge because of that... But it's very much worth it.

Be careful with how long you bake them. I've overbaked them a couple of times, when I was using sheet pans (that seem to bake things a little bit differently already). They still turned out okay, but my best attempt was my most recent one, where I figured out that using my baking steel is a great idea and then when I go to defrost and reheat the bagels, I don't need to toast them so much as just warm them at 350 degrees to make them super yummy. The crust was super chewy and crisp already from the original bake.

 

[LyceeFruit PE]

What is wrong with them? The dough doesn't look smooth, and I can't tell how much they rose... Were they flat?

PS, the overnight proofing in the fridge is for development of the sourdough flavor!

flat, chewy

 

[leggo PE]

flat, chewy

I'm excited for you and your sourdough bagel journey! And sourdough journey in general.

 

[leggo PE]

The recipe above has never truly failed me. The bagels have always risen and always tasted good. It's been more a process of me figuring out my baking vessel and my oven when I moved earlier this year.

 

[LyceeFruit PE]

 

[leggo PE]

Hello, Sir Reginald!

My preference is to keep all of our sourdough starters in Mason jars, so we can see the bubbles. Wrap a rubber band around it at the level of the top of starter right after a feeding, and you can easily tell when it has doubled in size (and thus, ready to use)!

 

[LyceeFruit PE]

Hello, Sir Reginald!

My preference is to keep all of our sourdough starters in Mason jars, so we can see the bubbles. Wrap a rubber band around it at the level of the top of starter right after a feeding, and you can easily tell when it has doubled in size (and thus, ready to use)!

Thats what bestie said. My biggest jar is a 32oz mason jar that I get yogurt in

 

[leggo PE]

Thats what bestie said. My biggest jar is a 32oz mason jar that I get yogurt in

Why do you need that big of a jar? All of ours are in the standard 16 oz jars. Are you going to be mass producing bread?? 

 

[LyceeFruit PE]

Why do you need that big of a jar? All of ours are in the standard 16 oz jars. Are you going to be mass producing bread?? 

its in a Cabot protein powder jug now which is like 2lbs