varda's blog

The many nice bagel posts lately have spurred me on toward bagel making.    I was excited to see that In The Jewish Bakery has a recipe for Montreal bagels.   I grew up on New York Bagels which had made their way to St.

Detmolder stage 2, Russian Rye production sourdough, new wheat starter, 200% rye starter

Ok.   The truth is that I don't have much to say about the bread I baked today.   I just want to post this picture:

All right - it is a Pain au Levain with around 30% whole durum.   Tastes good.  

That's all I have to say.