Sourdough2021
@sourdough2021.bsky.social
Amateur baker, cook, sourdough fanatic and love fermenting. I’m Steve (retired teacher) from Grantham, U.K. Baking bread since 1978, sourdough since 2013. Into healthy living, photography, travel, gym, indie, pop and rock. https://stwig7.wixsite.com/bread
Looking good! I love making these. I’ve started rolling mine out thinner than I used to and bake for 22 minutes.
November 22, 2025 at 5:27 PM
Looking good! I love making these. I’ve started rolling mine out thinner than I used to and bake for 22 minutes.
I vary it but usually a heaped tablespoon.
November 21, 2025 at 2:04 PM
I vary it but usually a heaped tablespoon.
This is my basic recipe and then in my posts I inform about the adjustments for that particular batch. I hope that helps.
November 21, 2025 at 8:08 AM
This is my basic recipe and then in my posts I inform about the adjustments for that particular batch. I hope that helps.
Best bit of kit I own. It’s heavy!
November 20, 2025 at 1:22 PM
Best bit of kit I own. It’s heavy!
My wife loves them so is well pleased I am making some today.
November 19, 2025 at 2:04 PM
My wife loves them so is well pleased I am making some today.
Once I’ve boiled and drained them, I dip the bagels in seeds and the moisture (still on the surface of the bagels) allows the seeds to stick OK.
November 19, 2025 at 2:03 PM
Once I’ve boiled and drained them, I dip the bagels in seeds and the moisture (still on the surface of the bagels) allows the seeds to stick OK.
I get my flour from the Health food shop in town and they just stock the very strong flour @ 15g protein. Marriages (who mill it) also do a strong white flour @ 13.4% protein. I’m really surprised that you are unable to get any as it is Canadian wheat!! I just know that this is the one for me.
November 19, 2025 at 1:48 PM
I get my flour from the Health food shop in town and they just stock the very strong flour @ 15g protein. Marriages (who mill it) also do a strong white flour @ 13.4% protein. I’m really surprised that you are unable to get any as it is Canadian wheat!! I just know that this is the one for me.
Try to use the very strong Canadian flour. It is wonderful and very high protein (15%).
November 19, 2025 at 1:14 PM
Try to use the very strong Canadian flour. It is wonderful and very high protein (15%).
A slight difference! The Alaskan is most lively and Colorado (fed on wholemeal) the least lively. All work well. The company claim they are over 100yrs old. My rye is 12years old and works really well.
November 19, 2025 at 1:12 PM
A slight difference! The Alaskan is most lively and Colorado (fed on wholemeal) the least lively. All work well. The company claim they are over 100yrs old. My rye is 12years old and works really well.