This is a variation on New York Bagels in which about half of the high gluten flour is replaced by King Arthur Keto Wheat Baking Flour plus Vital Wheat Gluten, since the keto flour has less gluten.  The changes in flour also required a change to the amount of water, and it took a few Read More …

I have been experimenting with this new high-fiber all-purpose flour. It is supposed to be fully usable as a substitute for normal all-purpose flour except that it needs a little (but not clearly defined) amount of additional water because of the additional fiber. It is unclear from the packaging and the internet how much protein Read More …

Some festivals, like Nana’s birthday, need several days to do right.  Here is her Saturday birthday lunch (i.e. celebration number 3) with Lina on her lap.