I've noticed the yeast killing properties of salt. It is remarkable how many ways bread can go wrong and still be edible. I believe I have completely explored the space. Thanks for the new technique. Think I'll give it a try with bagels since they especially benefit from overnight in the refrigerator.
I've noticed the yeast killing properties of salt. It is remarkable how many ways bread can go wrong and still be edible. I believe I have completely explored the space. Thanks for the new technique. Think I'll give it a try with bagels since they especially benefit from overnight in the refrigerator.
... then there is sourdough --- which requires a lot of patience to start an keep the starter.
There is a faux sourdough using plain yogurt. I only tries it once. It was sub optimal.
I'll try it again someday with some different variables.
Diastatic malt syrup is a must with bagels.
https://www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup