-
Viktoria SOLOVIOVA posted an update
Continuing my sourdough bread course, I’m making New York-style bagels. The surface is a bit spongy after parboiling, but the bread from this dough turns out great.
Judy Keegan, Nuno Job and 3 others2 Comments-
Muy Buena textura e finalização.
-
@andrem Muito obrigado
-
-