BBA Bagel Recipe - Sponge problems
I've just recently purchased the BBA book by Reinhart and I was wanting to make some bagels. I've tried making the sponge three times and seem unable to get the right texture. Reinhart describes it being like pancake batter and my sponge looks more like a thick lumpy mass. It doesn't foam up or double in size within two hours. Does anyone know why the constancy of the sponge appears to be substantially thicker then pancake batter?