[Sca-cooks] progress report on the bagels/pretzels experiement

Georgia Foster jo_foster81 at hotmail.com
Sun May 6 06:26:04 PDT 2007

for the standard reader, there are two/three things happening in parellel in 
the following.  I am simultaneously making two versions of bagel/pretzel 
dough and at the same time I am making bread.

so far, here is what has happened

I manipulated both recipes so that each used only four cups of flour 
adjusting the remaining ingredients accordingly.  This should make eight 
individual units of four ounces each.

The bottle containing rose water was empty ... the investigation continues.  
I substituted 3 to 1 almond extract in both batches.  I also omitted the 
aniseeds because the kids don't like the flavor.  Raising is done in the gas 
oven with just the pilot light ... works like a treat.

I began with the batch that required wild yeast starter as levening because 
the recipe stated it needed to raise for 12 hours.

4 c flour
1/2 tsp almond extract and 2 1/2 tsp water
1/2 C milk
2 Tbs butter
1/4 C sugar
2 eggs
1/2 C wild yeast starter

mixed the sugar into the flour.  warmed the milk, butter and almond, stired 
wet into dry, added the eggs and wild yeast starter.  kneeded the dough for 
about 15 - 20 min and dropped it into a glass bowl, covered it and left it 
to rise.


the yeast risen version

4 C flour
1 tsp almond extract and 2 1/2 tsp water
1/2 C milk
1/4 C sugar
2 eggs
1 Tbs butter (scant)
3/4 tsp salt
2 tsp dry yeast
2/3 C warm water

mixed the flour, sugar and salt.   warmed the milk, butter,and almond, 
stired the wet into the dry, added the eggs and yeast-water.  kneeded the 
dough for 15-20 min and droped it into a glass bowl to put next to the wild 
yeast set

To my amazement, the wild yeast set seemed to be perking right along ...

Made bread with the remaining wild yeast.

When I dropped the bread dough in with the bagel/pretzel dough the wild 
yeast bagel/pretzel dough was keeping pace with the dry yeast dough.

I generally let my wild yeast bread rise twice before forming loaves.  Each 
time I deflated the bread dough I also deflated the two experiements.

by evening, both the bagel/pretzel experiement batches were pretty much 
equal for rise and consistancy.  Each batch was divided into eight equal 
parts and put into eight little baggies marked with either a W or a D.  Both 
batches were then shuffled off to the fridge to proof over night.

meanwhile, the bread for today was made to loaves ... one for my 
mother-in-law and one for my house.  The wild yeast bread is going to 
accompany 'soup-of-many-vegetables' for dinner tonight.

Jo (Georgia L.) Foster
jo_foster81 at hotmail.com

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