"sourdough starter. Whether you've been lovingly crafting homemade cranberry bagels or indulging in a biweekly homemade loaded lox bagel, there comes a point where the strachy component just feels ... plain. That's where sourdough enters the chat. Traditional bagels often rely on commercial yeast that can impart an extremely faint sweetness that's easily mistaken for a neutral flavor. In contrast, sourdough achieves a more complex and savory sourness from the myriad of acids released by its starter, which is a gut-friendly culture of wild yeasts"
"starter, which is a gut-friendly culture of wild yeasts and bacteria. In short, that extra concoction is the secret ingredient to better flavor. Baking "sour bagels" is a breeze. Just purchase the ingredients and basic equipment (like Trailblaze's Sourdough Starter Kit), and slip a cup of the fermented goodness into your favorite recipe. The result will be delicious, providing a (still) low-cost and filling breakfast - just with added kick. Can you control how tangy your bagels become? Hannah Josefczyk/Shutterstock"
Adding a cup of sourdough starter to bagel dough introduces a complex, savory sourness produced by acids from wild yeasts and bacteria instead of the faint sweetness of commercial yeast. Incorporating starter is simple: obtain ingredients and basic equipment, mix a cup into a favorite recipe, and bake for a tangier, low-cost breakfast. Sourdough starter is gut-friendly and yields more flavorful results. Bakers can control tanginess by choosing flours and adjusting processes; whole-grain and rye flours promote acetic acid–producing bacteria and increase sourness, while white flour tends to yield a milder flavor.
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