I made bagels using Joshua Weissman's recipe for the first time and they came out extremely gummy and not fluffy. I've noticed this same thing happening on the occasion when I've made dishes that require yeast. It's super unpleasant to eat and sort of reminds me of the texture of pasta. What did I do wrong?
This has happened to me with both bagels and fried dough in the past.
[link] [comments]
from AskCulinary https://ift.tt/bSyiJET
Comments
Post a Comment