Fail. But edible.

My starter is heavy on the flour ratio because I’m using some biology tricks to tempt the lactobacillus in it to be more prevalent in the mixture. I think this is where things went south early in the process I’ll adjust hydration levels in the future and try again.

It was edible and tasty. It’s just that the texture wasn’t perfect.

I can tell from the visual of this, it was not tasty. You just suffered through it.

It’s very clear you missed a step in pretzel making. You know exactly what I’m talking about.

Fail. But edible.

My starter is heavy on the flour ratio because I’m using some biology tricks to tempt the lactobacillus in it to be more prevalent in the mixture. I think this is where things went south early in the process I’ll adjust hydration levels in the future and try again.

It was edible and tasty. It’s just that the texture wasn’t perfect.

Task failed successfully. I’d eat em. Did you use lye or baking soda for the pretzelification?

Fail. But edible.

My starter is heavy on the flour ratio because I’m using some biology tricks to tempt the lactobacillus in it to be more prevalent in the mixture. I think this is where things went south early in the process I’ll adjust hydration levels in the future and try again.

It was edible and tasty. It’s just that the texture wasn’t perfect.

Baking soda

I’ve read if you bake the baking soda dry on a sheet pan at a low temp for a while in the oven, it’s supposed to help it work better. I’ve tried both ways, baking it prior to use and not, didn’t really notice a difference. Curious if you’ve tried.

I haven’t. People bake baking soda to make laundry detergent. So that’s a psychological turn off

Ha! I didn’t know that!