in the mood to try two versions

[kareina]

This morning there was a link to a bagel recipe in my blog reader. While I have baked probably 1000's of batches of bread, rolls, etc. over the years I have never actually bothered to bake bagels, so today I decided to try it. However, that recpipe has obscenly huge amounts of both sugar and salt compared to the way I typically bake. On the other hand, it is also a tiny batch of dough. Therefore I decided to do two batches--one using the full amount of sugar and salt specified, and one using only 1 teaspoon of honey instead of 1.5 tablespoons of sugar and only 0.25 teaspoons of salt instead of 1.25 teaspoons.

They are rising now. Stay tuned for a review in a couple of hours, when they are done. My hypothesis is that my version will taste much better, and will probably rise just as much--while mine has less sugar (which tends to make for happy yeast), it also has less salt (which tends to inhibit yeast).

Comments

[aryanhwy.livejournal.com]

1.25t ? That's insane. I'm finding more and more often that I'm cutting sugar in half for baked-goods recipes, and that salt rarely needs to be over .25-.5 t. So far, everything still bakes properly. :)

[kareina.livejournal.com]

Yup! If I hadn't been in the mood for science I wouldn't have bothered making the original at all, but I was curious to do the side by side taste test.