After hundreds of failed baking attempts and tantrums thrown on my kitchen floor (yes, seriously like in the Julie/Julia Project) over the past 6 1/2 years, I was reading the blog www.chocolateandzucchini.com and found out that American flour tends to have more gluten than European ones which could be a large part of my problem. Up until now all my cookies, cinnamon rolls, bagels and breads tasted great but were sooo dense that it was depressing. I had always assumed it to be differences with ovens, baking powder, baking soda and yeast.
This is just another moment in my life here when I stop and ask myself what the hell I'm doing in Spain. Over 6 years to figure this out??? All the wonderful food I could've baked back home in that time! And all the wonderful bagels I could have quite easily boughten and ate...
Tonight I'll start my bagels and hopefully tomorrow I have good news to share...
Update: The bagels were quite easy to make and the bread flour helped a lot!
However I must say they were the ugliest bagels ever!!! Must work on my shaping skills!
