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Shalom Y’all,
I realized that it has been a month (plus) since I blogged last. I’m not sure why, perhaps life got busy.
Anyway, I’ve been doing SO many fun things in the kitchen I just had to share them with you.
Hmmm, let me think…I’ve done homemade Kamut pasta dough and made chicken-stuffed ravioli. That was delicious! I’ve been grilling out quite a bit. Lots of fun.
My latest adventure has been bageling. I’ve been making my whole wheat bagels for about 10 years now and I thought they were pretty good. Not excellent, but pretty good for homemade, y’know?
All that changed when I attended a class in professional bagel-making and was introduced to the wonderful world of Peter Reinhart of Johnson and Wales. I have his books and my favorite is the classic, “The Bread Baker’s Apprentice” (or BBA as it is known).
Adapting his bagel recipe to whole grains and natural ingredients was very easy since Peter (being a teacher) writes his recipes in such detail, giving the student a great deal of information to work with.
The following is my adaptation of Peter Reinhart’s bagel recipe from The Bread Baker’s Apprentice.
~~In Messiah,
Vickilynn
Micah 6:8
About Vickilynn Parnes
