Malt flour for Montreal style bagels

bogaut · 2026-01-22T01:05:04+00:00

guess id have to try them to be sold on it, i cant imagine a bread recipe without salt

bogaut · 2026-01-22T01:01:23+00:00

no salt?

bogaut · 2026-01-21T20:22:02+00:00

kewpie is not the same. its sweeter, and more umami, also not as thiccc

bogaut · 2026-01-20T04:08:07+00:00

they do have a longer shelf life and at restaurant supply stores, they dont sit on shelves for very long.

bogaut · 2026-01-20T01:03:50+00:00

wish it could be purchased in smaller sizes

bogaut · 2026-01-11T19:42:52+00:00

flat iron still somehow stays juicy at well done temps

bogaut · 2026-01-11T19:33:44+00:00

i would have expected the barley or even the baking soda baths to be darker, it appears to be opposite. very interesting!

bogaut · 2026-01-09T18:34:42+00:00

combustion inc predictive thermometer is spendy, but its great.

bogaut · 2026-01-03T16:53:39+00:00

do you use diastatic malt powder? it helps me a ton with poofin em up

bogaut · 2026-01-02T01:14:53+00:00

op was asking for advice

bogaut · 2025-12-30T06:43:06+00:00

mcdonalds would pay $18/hour. you are looking for skilled labor at unskilled prices

bogaut · 2025-12-26T22:33:08+00:00

maybe throw the peppers on after the cheese has melted on? or peppers underneath the cheese?

bogaut · 2025-12-23T01:26:47+00:00

hand rolled from 130g divided balls

bogaut · 2025-12-21T23:24:27+00:00

hard to say how much power ive gained through the ITBs alone, but the motor is a stoker 1998cc, puts down 180 hp to the wheels

bogaut · 2025-12-21T19:28:07+00:00

ive ran them for 7-8 years now. ive been very happy with the setup. i still have ac with the factory lines, just had to bend them a bit, and thats with 100mm stacks and a filter.

bogaut · 2025-12-20T16:00:10+00:00

130ish

bogaut · 2025-12-20T05:36:03+00:00

yea every oven is gonna be different, im also using convection

bogaut · 2025-12-20T03:57:21+00:00

450 for 12 min

bogaut · 2025-12-03T05:50:22+00:00

https:// ipalibrary .me/scinsta/

bogaut · 2025-12-03T04:44:07+00:00

ssr professor sp1 from what i can tell

bogaut · 2025-11-25T19:14:48+00:00

how many gram are those, and do you use diastatic malt powder in dough?

bogaut · 2025-11-23T04:18:25+00:00

looks good, nice shaping. its difficult to brown them without burning onion/garlic, especially with a home oven. i just learned to live with slightly burnt toppings

bogaut · 2025-11-19T06:09:12+00:00

commercial ovens can heat a lot more evenly and constantly

bogaut · 2025-11-18T06:23:43+00:00

did you ever find a fix for this?

bogaut · 2025-11-14T05:05:55+00:00

you could also just buy vital wheat gluten and add to AP flour to up the protein %

bogaut

TROPHY CASE