What is really in a name?!

While differences may not be apparent at first sight, nor even first bite, the significance of the name of a culinary product becomes apparent only when one delves deeper into the history and cultural context within which a food was created, eaten and enjoyed. This is really the basis that separates one culinary product from another. Continue reading “A Bagel or not a Bagel: Obwarzanek Krakowski” »

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The Bagel cont.

20 Apr, 2008  ||  Breads

So this morning I set out to make my organic bagels and prepared the sponge. By the time I returned home, it was time to make the dough. So here is the recipe, which I copied from the book.

Foaming starter Bagel Starter waiting bagel

Continue reading “The Bagel cont.” »

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