[Sca-cooks] Pretzels & bagels
Stephen Bloch
sbloch at adelphi.edu
Wed Nov 17 04:19:27 PST 2004
>This whole "malted water" thing has me fascinated. I had many bagel
>making discussions with a Hebrew chef. He didn't add anything to
>the water, nor have any of the recipes I have seen added stuff to
>the water. He did insist of refrigerating them for an hour before
>baking....
The bagel recipe I've always used calls for potato water, and that
has worked reasonably well, but obviously wouldn't have been done in
medieval Europe....
--
John Elys
(the artist formerly known as mar-Joshua ibn-Eleazar ha-Shalib)
mka Stephen Bloch
sbloch at adelphi.edu
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