Making bagels

[Sussan Estela Olaya]

Hi Angela.

I’m checking with the content team about the sourdough question for this recipe. As soon as I have an answer, I’ll get back to you.

Best regards.

[angieq327]

Thank you so much.

[Sussan Estela Olaya]

Hi Angela.

While we wait for a response from the content team, I suggest you prepare a basic sourdough starter. Here’s the step-by-step guide from Chef Martino Beria it’s excellent, and you can use it for your bagel preparation.

As soon as I hear back from the content team, I’ll get in touch with you again.

https://www.scoolinary.com/courses/baking-with-sourdough/lessons/how-to-create-your-mother-mass

[angieq327]

Thank you so much. I’ll try it. I also found that on Amazon, it sell a ready made sourdough starter. My only problem with that is I wonder how good it can be. I usually like better to make things myself, this way I know what’s in it and that it is fresh.

[Sussan Estela Olaya]

Thank you, Angela.

I think it’s great that you’re considering making it yourself as you mentioned, this way you have complete control over the ingredients, the condition of the starter, and its freshness. Plus, it’s such a beautiful and rewarding process that really connects you with breadmaking.

As for store-bought sourdough starters, some can work for quick or specific uses, but they’re often pasteurized or dehydrated, which significantly affects their flavor profile, activity, and benefits.

If you have the time and interest, I’d definitely recommend going for the homemade option there’s nothing like a living starter you’ve created yourself.

If you decide to give it a try, I’d be happy to support you through the process. Let me know how it goes!
Warm regards.