Everything bagels are dense and chewy like they should be. Theo texted to say he was running ten minutes late, which no one ever does.
The story
It Is Just Flour, Water and Waiting
I have kept the same starter going for six years. Every loaf gets two days: one to ferment, one to think about it. It is slower than it needs to be and that is the whole point. I bake on Friday nights, so what you get on Saturday is barely cool.
Theo