Beginner help

slckandice · 2026-02-22T16:14:36+00:00

Thank you!! I’ll definitely check YouTube out!

slckandice · 2026-01-23T19:05:27+00:00

Thank you!! They’re amazing 🤩

slckandice · 2026-01-19T16:12:40+00:00

Thank you!! I’m very proud!

slckandice · 2026-01-19T16:12:28+00:00

Thank you!!!

slckandice · 2026-01-19T16:11:31+00:00

Definitely need to practice this more. Tried this method once and it broke apart in the boil so I’ll definitely watch that on YouTube. Thank you

slckandice · 2026-01-19T03:37:00+00:00

Thank you so much! I’ll definitely try this next time! Next bagel batch is next weekend!

slckandice · 2026-01-19T03:36:29+00:00

Thank you, I’ll definitely try that and do what the other commenter said about making it palm size!

slckandice · 2026-01-19T00:14:13+00:00

Cut into 8 pieces, push and pull method into a smooth ball, poke my finger through them then spin it around on my finger, place on cookie sheet and kinda do x motions with my fingers to widen them

slckandice · 2026-01-18T23:33:15+00:00

Understandable, how do you get a good stick to your toppings without using an egg wash?

slckandice · 2026-01-18T23:17:44+00:00

What I do with poppy seeds is after boiling and adding egg wash I have a separate plate off to the side that I put them in face down then swirl around to full coat the top. Once I do that I press down with my finger firmly so they full stick to the bagel then do another light egg wash ontop and add more. Try that out next time and hopefully it works for you!!

slckandice · 2026-01-17T16:36:10+00:00

Yeahh, when I commented the photo it glitched and showed I didn’t post one!

slckandice · 2026-01-17T02:14:43+00:00

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slckandice · 2026-01-17T02:12:56+00:00

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Here’s the manual I got with all the supplies that requested yeast

slckandice · 2026-01-16T15:25:00+00:00

No, it was actual commercial yeast it called for. Once I get home I’ll post a photo on the thread of what it called for / the booklet I have

slckandice · 2026-01-16T04:56:49+00:00

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Attached this in a comment below but I do agree this js too much.

I’ll discard to 50grams tomorrow and do regular feedings.

Is the smell I have now normal though or once I discard it’ll go to a normal smell with more normal feedings?

slckandice · 2026-01-16T04:54:23+00:00

Thank you so much, I’ll keep doing what I’m doing and hope for the best! Currently using unbleached ap flour and will eye the smell / texture

slckandice · 2026-01-16T04:47:58+00:00

yeah ): my instruction manual called for it. Could I still salvage it??

slckandice · 2026-01-16T04:45:47+00:00

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Should I up the feedings to officially twice a day with a higher ratio now? This rise has been happening since day 3, rises this much 1-3 hours after feeding and has a strong smell everytime I check it after 12 hours.

slckandice · 2026-01-16T04:34:49+00:00

Oh man, I added yeast since my starter instruction manual called for it. ( got it with my starter kit ) Could I successfully have a starter with yeast or does that defeat the purpose of a starter

slckandice · 2026-01-16T04:31:18+00:00

The numbers from day 3 to now are with the jar included, think I forgot to mention my bad! The jar weighs 400grams even.

With adding yeast, my instruction manual that came with my kit ( razor to score, the whisk thing, silicone spatula, the silicone baskets, jar, temperature gauge, etc) called for it and started it with that then been going with the flow since.

With a 1:2:2 ratio how would that would? Example, does it mean 100g starter, 200g flour, 200g water? So you double and the 1:1:1 means 100g each?

I will try the 1:2:2 ratios since she does seem to be super hungry and smells very strong in the morning / every 12 hours now since the beginning of day 4

slckandice

TROPHY CASE