grampyfr @grampyfr@tincanphone.club

It looks like this new method of making bagel dough pays off. Natural sourdough starter, high protein flour, diastatic malt powder, barley malt syrup—a 3-day process but worth it. Beautiful crisp crust, soft delicious interior. It actually rivals you-know-what.

The springlike weather in Seattle have pushed the cherry blossoms on the UW campus to bloom early, and they are in full bloom and perfect.

Tried bagels with yeast instead of sourdough. Easier, quicker, prettier. Tastes pretty good too.

Sourdough cinnamon buns

Sourdough whole grain bread, a three day project.

Two baking projects today: sourdough loaf and sourdough English muffins

New technique for making pasta