Just to let y’all know I’m still here and baking gluten-free!

As you know, I have had the wild-yeast starter going for a while now and been baking fairly regularly with it.  Expect some posts to come on the different things you can do with it besides just bread.

In the meantime, in my quest for the perfect gluten-free bagel, I’ve been playing around with hydration levels and long rise times in an effort to get a texture closer to the perfect chew of a Montreal style bagel.  I think we’re nearly there!

While this is in baguette form, it had a long, slow rise overnight in the fridge, has a hydration level closer to 67 percent, rather than the usual 100 percent i work with as a starting point for gluten-free breads, and its a lot easier to form into ropy lengths, perfect for turning into bagels!  Hub also liked the flavour (no mean feat that!) pronouncing it pleasantly sourdough-ey

I leave you with … the soon to be bagel