Rose Beranbaum <rosescakebible@aol.com> wrote:
>i can't wait to try this to compare with the bagels in my "bread
>bible." But is the sourdough a liquid or a firm consistency? Would
>you make any changes for sea level?
Since I wrote the article for the web page, I've moved to the
lowlands of the Dallas area.
You can use the recipe without change.
And all the starters I reference at Sourdoughhome.com are at 100%
hydration for the convenience of beginners. There are many reasons
to use thicker or thinner starters, but I've found that confuses
beginners. So, all my starters in the web page are at 100%
hydration. I'll move into using other hydration levels in the web
page in the future... once I figure out how to do that without
confusing beginners.
Also, using high protein flour is very important! I used, and still
use, GM's All-Trumps unbleached unbromated flour. There are many
variations on all-trumps. Lower protein flours don't give the same
level of chewiness. Or, Harvest King won't really do it.
Best wishes,
Mike
*Bake With Mike <http://www.bakewithmike.com>*
Mike Avery
A Randomly Selected Bread Saying Of The Day:
Everyone is kneaded out of the same dough; but not baked in the same oven.
- Yiddish proverb