Looking for suggestions- Hamelmans bagels with a sourdough tang
I've been sticking to formulas from the BBA and Hamelmans book, but I'd like tio try an experiment. I have a ripe and vigorous culture ready for use and I'd like to try to make bagels with similar texture to Hamelmans formula, but with some sourdough taste.
My standard variation is a boiling lye bath and i'll be sticking with that.
How might I best go about this? A straight substitution of starter for yeast? Some of both? How might I judge how much to use? What changes in bulk proofing and retardation would I need to take into consideration?
This is a first attempt, and any ideasabout how I should think about approaching this would be appreciated.