I too have started making bagels from Sir Lancelot King Arthur Flour, diastatic malt powder and now I will add a little non-diastatic malt powder to see what happens. I wonder if your bialy dough is the same dough flattened and dimpled and not boiled and filled with sautéed onion and poppy seed in the dimple? >email@example.com<
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Create a free website or blog at WordPress.com.