I found yeast at a coffee shop early on but haven’t opened it since I got the sourdough starter going. Flour is starting to be easier to find though both my two main grocery stores limit you to one bag. I’ve taken to picking up a bag of KA bread flour or All purpose whenever I see it.
Next on my list is sourdough focaccia.
I am VERY excited. I am making bagels! It’s a bucket list thing. 
They are in the oven right now. The process has been not too hard and really quite fun! I didn’t have bread flour but the recipe said you could use regular flour and they just might not be as chewy. I did use a King Arthur flour so perhaps the higher grade flour will help.
@abasket bagels are on my list to try. Let us know how they came out. Did you watch the video on KA where they show the different shaping methods?
Oh my gosh the bagels came out SOO good! I can’t wait until breakfast to eat one (I just sampled one when they came out of the oven)
Really not that hard just a few steps - but none hard.
I don’t know about the video and don’t know what “KA” is @mom60.
Here’s the recipe I used:
https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/
Sorry, KA is King Arthur. They have a great website with recipes, blogs and videos. I’ve been following them on Instagram since I started making bread and I’m addicted.
Ah yes, I was trying to think of a food person with the initials KA! I follow KA on FB - will not follow them on Instagram!
Having an everything bagel sandwich this morning with egg, cheese, bacon, tomato, kale - as good as any bagel I buy around here!
If anyone has grandchildren you like to cook with this would be a great activity - making bagels.
I started a starter yesterday. I used half white and half rye flours, and, instead of water, I used sparking wine. This will be a great experiment in ‘will it work?’!
@abasket Thanks for the bagel recipe! Made them today - delicious! I changed my profile pic to an “everything” bagel.
I will definitely make them again. The one issue I had is the four bagels that I put the everything seasoning on came out of the oven big and puffy. The others (two plain, two cinnamon sugar) came out looking flattened (still tasted great). They all looked the same when they came out of the boiling water.
^^That’s interesting! I did two flavors - they were largely the same!
I’m glad you liked them . I froze mine and defrosted one and it toasted great!
I made the sourdough focaccia from the King Arthur website today. It is delicious and made a great sandwich. I’ve also made Samin Nosrat focaccia which I also like. The two focaccia are very different from each other. The KA is much softer and less salty. I like them both.
I made some fresh pretzels, with dough that did not need to rise separately. Start to finish - about an hour. Mix the dough, knead it, shape, boil in baking soda/water for 20 seconds. Sprinkle with salt and bake at 400 for 20 minutes. So good!
I just got around to trying a batch of bagels. They turned out great! Thanks for posting that recipe, @abasket .
I made the sourdough cinnamon raisin bread from the King Arthur site. Although it looks beautiful, it’s too dense/heavy for my taste. I will go back to my old sweeter, lighter recipe but, never fear, this loaf will be eaten (and not anonymously appear on someone’s doorstep.) DH will see to that.
Made this wonderful milk bread yesterday. It’s great when you want a really light and fluffy bread.
https://kimchimari.com/milk-bread-asian/
I didn’t have a super tall pan like they show but mine turned out fine anyway.
I’m hoping we have a few sourdough experts on here- I tried a new recipe that had the final proofing overnight in the refrigerator. Our refrigerator had died and we have a new one on order and in the meantime have a loaner from the appliance store. My H didn’t think the refrigerator portion was cold enough so he turned it up. When I checked the bread this morning it hadn’t risen at all and one of them the dish towel that was frozen. A thermometer put the fridge temperature at 30 degrees which I know is too cold. One of the loaves looks like it had some rise but the other is flat and very cold. One loaf was proofed in a metal bowl the other in a bread proofing basket. Is the dough salvageable?
@mom60, normally you’d bring the loaves out of the fridge to rise at room-temp for two to three hours before baking. So, I would just assume that you will need an extra hour or two (or three) for the dough to thaw and the yeasts to reactivate. Heat kills yeast, not cold, so I think you’ll be OK, just be patient. My recipe calls for fermenting/rising the sourdough proofing basket twist-tied in a small garbage bag to keep the gases in and prevent drying out. You might try that, too. Good luck.
@mom60 Just allow the bread to come to room temp and rise. It is possible to freeze bread dough, so no reason it is lost, unless the yeast was dead.
Thank you both. I baked one loaf after having it sit out for several hours and it came out great. The 2nd loaf I didn’t think was going to make it but I put it in the proofing basket and put it back in the refrigerator at the correct temperature. It has risen and I’ll try baking it tomorrow.
BTW, the longer the rise with sourdough, the better the tang/taste, so these may just be your best loaves yet, @mom60.
I just purchased a 25lb sack of bread flour from Costco for $5.75!!! Until today, I’ve been buying it by the 5lb bag from my local bakery, and paying $8.50!
@mom60 - how was your second loaf the next day?