Timeline for What is an appropriate water to yeast ratio for hydrating yeast for bagels?
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
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| May 13, 2019 at 15:46 | answer | added | Nicholas Pipitone | timeline score: 3 | |
| May 13, 2019 at 15:07 | answer | added | Ryan | timeline score: 1 | |
| Apr 1, 2018 at 16:46 | comment | added | El Guapo | Yes... I put them into the refrigerator overnight... they just don’t ever get really “puffed up” like you would see at a bagel shop... then after we put them “away” maybe a couple of hours they start to “deflate”... don’t get me wrong they are still “bagel-like” with some “height”, but I’m looking for really thick bagels | |
| Apr 1, 2018 at 16:44 | comment | added | Spagirl | At what stage are they deflating, are you letting the shaped dough rise before boiling? | |
| Apr 1, 2018 at 13:33 | comment | added | El Guapo | Ok... I've added ingredients | |
| Apr 1, 2018 at 13:33 | history | edited | El Guapo | CC BY-SA 3.0 |
Added Ingredients
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| Apr 1, 2018 at 4:11 | comment | added | Stephie♦ | Btw. when I read “deflating” I immediately think “overproved”. | |
| Apr 1, 2018 at 4:09 | comment | added | Stephie♦ | Could you edit your post to include the ratios and methods you are using at the moment, please? You have a very specific question (which is good), but with yeasted doughs, it’s good to look at the whole picture even when modifying only one aspect. | |
| Apr 1, 2018 at 2:57 | history | edited | Catija | CC BY-SA 3.0 |
deleted 11 characters in body; edited title
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| Apr 1, 2018 at 2:54 | history | asked | El Guapo | CC BY-SA 3.0 |