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Thanks to @shain's wonderful saga of his trip to Georgia, I tried my hand with bialys. These were in furtherance of my attempt at sourdough and involved two days at room temperature (with periodic feedings of white whole wheat flour), kneading the dough in the bread machine, and then overnight in the fridge. As a San Francisco ex-pat, I have to say my sourdough's not even close! The onions were done in slow cooker for 3 days at 165F with nothing but a cube of butter.
Thanks to @shain's wonderful saga of his trip to Georgia, I tried my hand with bialys. These were in furtherance of my attempt at sourdough and involved two days at room temperature (with periodic feedings of white whole wheat flour), kneading the dough in the bread machine, and then overnight in the fridge. As a San Francisco ex-pat, I have to say my sourdough's not even close! The onions were done in slow cooker for 3 days at 165F.
Thanks to @shain's wonderful saga of his trip to Georgia, I tried my hand with bialys. These were in furtherance of my attempt at sourdough and involved two days at room temperature (with periodic feedings), kneading the dough in the bread machine, and then overnight in the fridge. As a San Francisco ex-pat, I have to say my sourdough's not even close! The onions were done in slow cooker for 3 days at 165F.
