What's Cooking?
stargirl0508
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
..::bridget::..
I'm planning to make some bagels this weekend with the tartine starter. I've been planning to use your sourdough bagel recipe, the reinhart one. I'm thinking I will just make a larger than normal feeding of the starter on the night before and that should work, right? Or do you have any other/different recommendations? I think you mentioned making bagels with the starter before...
I'm also planning to leave DH mostly in charge since my bagels are always a fail and the one batch he took over from me ended up being the best we've had. Which, makes me quite angry really. All my attempts were awful then he makes one batch and gets nearly perfect bagels. Whatever, at least I finally had crunchy/chewy bagels to drown my sorrows.
Re: ..::bridget::..
I would just mix up the leaven the same way you would for country bread. The sourdough bagel recipe calls for 16 ounces of leaven (or starter...whatever), and the leaven amounts in Tartine's country bread recipes add up to just under that - but pretty close.
Because I only make whole wheat bagels these days, which require a pre-dough to be made, when I want to make them sourdoughy, I just add about a tablespoon of starter to a pre-dough instead of yeast.
I take it then that your starter is up and healthy! Yay! (Which also gets me off the hook for never getting around to sending any...)
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