Bagels are one of my most favorite things to eat. They are so versatile, so forgiving; they go with anything — from smoked white fish to jam — and never complain. You can eat them by themselves just fine or slather with butter or cream cheese, and you’ve got yourself a meal.
Borodinsky bread is my childhood staple food. We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty” crumb and thin glossy crust — should I go on listing all the wonderful things that put this loaf in the bread hall-of-fame?
You probably know by now that finding the right kind of flour is a very important task. Using predictable, good quality flour is key in getting predictable, good quality bread loaves day after day. The task becomes doubly challenging if you are trying to stay away from mystery wheat, GMO, bleached, bromated and “enriched” goodness that’s being sold in most stores.
If you’ve been following my blog, you should know very well by now that I am a big fan of home made bread. I’ve been baking my own wild sourdough bread for a few years now (thanks to my friend Rimma, who showed me the light), wrote about it plenty, and took some pretty decent pictures.
