I'd been wanting to try my hand at turning a sourdough recipe into bagels. A recent cinnamon raisin proofing that I did happened not to rise quite as much as I'd expected it to (likely due to an extra helping of cinnamon and about 40g too few of raising) and so I thought I'd use this one.
It worked like a charm and while the bagels weren't much to look at, they were absolutely delicious.
Meanwhile, Claire and I picked a huge bundle of Red Buds and Grape Hyacinth and used them to infuse a variety of vodkas.
The Grape Hyacinth, in particular, is a natural pH indicator and so it's a hoot to mix it with something acidic.
