I live in Sacramento, California.
I tried liquid malt and did not like the taste. It didn't give the
taste of bakery bagels. It was just strange. I have been using brown
sugar which does not give the bagel taste but at least it is not
strange. I have not tried dried malt powder. I'll look for some online.
I had an egg dough recipe and quit using it. What I was getting was
rolls, not bagels. I'm currently working from a couple of Jewish baking
books and combining recipes. I printed out the recipe you linked to.
Other than that, I was looking for some lace to upcycle a dress I cut
into a skirt + top. That got my involved in winding all my lace on
archival board I had around. Then I ran out of the board and had to
mail order more. Which has not arrived yet. Meanwhile, it looks like a
massive lace explosion in the family room. I am not a tidy person and
wonder why I started this project.
I'm not motivated to dress up much, considering that since mid March I
have not seen the inside of any building except my house and no people
except my husband. We have a large yard and live in a suburban
neighborhood with almost no one on the streets, so we can take walks.
But it's so cold now. Sacramento, unlike San Francisco where we used to
live, has actual winters.
Fran
On 12/9/2020 6:10 AM, Wicked Frau wrote:
My sister uses
https://www.cdkitchen.com/recipes/recs/270/Authentic_New_YorkStyle_Homemade_Bagels48232.shtml.
She uses dry malt powder in both the dough and the boiling water.
(apparently this is key.) You can refrigerate the unbaked boiled dough for
a few, but they don't have the same texture.
She does have a few questions. Where are you located? Moisture and
elevation make a difference. She does NOT use an egg based recipe-do you?
<https://chrome.google.com/webstore/detail/bitmoji/bfgdeiadkckfbkeigkoncpdieiiefpig>
On Tue, Dec 8, 2020 at 5:47 PM Lavolta Press <[email protected]> wrote:
I hope all members are well and safe.
My husband and I have been sheltering at home since mid-March except for
curbside delivery of groceries, a weekly trip to the UPS store to ship
books and pick up our mail (there is no mailbox on our property), and
walks around the neighborhood, which has very empty streets. My
husband's brother and his wife usually come here for Thanksgiving and
Christmas, but they are too cautious to do it now.
I am annoyed that vaccine distribution plans seem more oriented to
boosting the economy than preventing deaths and serious illness.
Sacramento County is about to issue another shutdown order any day now
because the ICU beds are almost full.
Otherwise, I've been sewing (but not costumes), reading, watching
costume movies, and working on my business.
As usual, I saved up titles of costume books to receive for Christmas
and put them on my gift list.
I've been doing a lot of home baking since March, instead of going to
bakeries. I finally mastered the crusty French baguette but bagels are
an issue. If I make a rope and press the dough together, the bagels
want to fall apart. If I use a biscuit cutter, the bagels want to fall
apart. If I make a ball of dough and push a hole into the middle with
my fingers, the bagels want to fall apart. Any suggestions?
Fran
Lavolta Press
www.lavoltapress.com
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