Morgan Roderick

This is the food enthusiasm channel for @mrgnrdrck

[Morgan Roderick @mrgn_eats]

Learning to make bagels 🥯

[Morgan Roderick @mrgn_eats]

🍞142: 70% Manitoba bread flour, 30% whole grain spelt. 80% hydration, 2.3% salt, 0.5% yeast.

[Morgan Roderick @mrgn_eats]

🍞32: Same day, 20% whole wheat, 1.2% diastatic malt. Dried onions, flax & sesame seeds. 78% hydr. For lunch tomorrow

[Morgan Roderick @mrgn_eats]

🍞141: 85% Manitoba bread flour, 15% whole wheat. 82% hydration, 2.2% salt, 0.4% yeast.

The hydration level was too high for this flour mixture, making the dough very loose and difficult to handle after regarding.

Great spring and taste

[Morgan Roderick @mrgn_eats]

This is the bread flour I mentioned.

https://t.co/2qpQos9Kc9