these pumpernickel sourdough bagels are so good they deserve odes written to their nobility and splendor...like I should have to go on a quest to prove my worthiness ?
pumpernickel everywhere bagels some topped with gruyere and some of those with habanero hot sauce. they're everywhere and not just everything because they have seeds on top, bottom, and mixed into the dough (in this case caraway seeds, aniseeds, fennel seeds, nigella seeds, black sesame seeds, hemp seeds, cracked rye, dried garlic, and salt)
I'd say just your standard naturallyleavened whole wheat sourdough pain au levain made with ~33% cheez-it flour (aka crushed cheez-its) except I googled cheez-it bread and cheez-it flour and couldn't find a single instance
long-time lurker first-time poster here. I've learned so much from so many folks on here finally had to sign up and join in on the fun
worlds colliding with this purpley kombucha barley sourdough bread
more specifically, ~2 cups of grape and pear mash from a secondary kombucha fermentation (along with lots of the probiotastic bacteria and yeasties) mixed with a whole wheat levain and a final dough approximately 60% whole wheat and 25% barley. rolled in wheat germ pre-bake.
very pleased with the results altho definitely lots to tinker with this first of many future experiments. also very cool to find another use for the fermented fruit besides feeding the compost pile!
