I live in the neighborhood of King Arthur Flour. Great products, great classes, employee-owned, and a commitment to diversity. It's a good time to show them your support!
Because I haven't been trying to make "New York-style bagels" - mine aren't that or Montréal but are closer to Montréal style* - but I was looking up something else and found a couple of people saying that.
anyway I was wondering because I might try it? but I want to know what I'm trying xD
No wood burning oven because lol this is my house, no honey in the boil water, otherwise about right
I want to make a flat, crispy bread, with whole, cooked, possibly sprouted grains (wheat, rye, barley, buckwheat). I want as little flour as possible in the dough, just enough to hold it together. I have a strong rye sourdough.
The purpose is to have a crisp bread that would work well for a diabetic. Hence the whole grains. Also oil free, of course.
Any thoughts, #Fedicooks#cooks#bakers#bread#vegan#diabetes#EllieKPosts