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cmoewes's Profile

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Basic Pancakes

I agree, too heavy handed with the salt. I've always whipped the egg white, that make them the ultimate fluffy. For a great variety, try using 1 C AP flour, and 1 C mixed flours (whole wheat, buckwheat, corn flour, rye). This makes a very hardy but not too heavy pancake. If you have any left overs (don't try to store the batter), use them to make sandwiches. My 2 year old loves peanut butter and jelly on daddy-cakes (as we call them).

Sep 03, 2008
cmoewes in Recipes

CHOW Bagel

I would shape them first and then fridge them. They won't develop much in the fridge, but their flavor will probably improve. Take them out when you start preheating the oven to give them a chance to warn up otherwise your water temp will drop too much when you drop the cold bagels in to simmer.

Jun 29, 2008
cmoewes in Recipes

CHOW Bagel

I don't really measure it, but maybe a golf ball sized piece, 1/8 c maybe.

May 07, 2008
cmoewes in Recipes

CHOW Bagel

If you really want to improve the flavor, take 2 ounces (60g) each of flour and water and a small pinch of yeast and mix together. Loosely cover and let sit for 18-24 hours. This will produce a starter/sponge that will add great flavor to the final bagels.

Another modification, it to add some whole wheat flour. Substitute 2-4 ounces (60-120g) of WW flour for the bread flour. You will need to 1 or 2 teaspoons of total water for each ounce to offset the additional liquid the WW flour will absorb.

We make bagels for our family 3 times a week plus all our other breads. Its much less expensive than buying, and the taste is great.

@zuriga1 Adding the sugar (I use brown sugar) to the water will really improve the quality of the crust on the bagel. The sugar in the water will permeate the outside of the bagel and provide extra caramelization in the crust.

May 05, 2008
cmoewes in Recipes

CHOW Bagel

Even using the 1:2 ratio, that would mean that this is calling for 2 tablespoons (or 6 teaspoons) would still be 3 teaspoons of table salt. Either way, it makes a strong case for always using weight measures instead of volume measures, especially for baking.

Apr 29, 2008
cmoewes in Recipes

CHOW Bagel

2 tablespoons of salt seems a little heavy handed for 1 pound of flour?

Are you adding anything to the water when you boil?

Apr 26, 2008
cmoewes in Recipes