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#17,146
Hi All - quick question: was Bleu Nuit available in handbags before 2015? The first mention I can find of it is in this post, but I recently purchased my first bag on TRR that was described as Bleu Nuit and the blind stamp is "P" - so I don't think it can be Bleu Nuit? Either way, it was a very dumb mistake to buy from TRR with their vague descriptions, but luckily they are accommodating a return.
 
#17,149
Hi Etoupe birkin, These are gorgeous!!!!! Can I ask, do you use diastolic malt? (I have used barley malt syrup in the past, but I have never tried diast malt and some recipes say it makes for better texture and flavor) And, do you find sometimes they misshapen? Hugs
 
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#17,150
880 said:
Hi Etoupe birkin, These are gorgeous!!!!! Can I ask, do you use diastolic malt? (I have used barley malt syrup in the past, but I have never tried diast malt and some recipes say it makes for better texture and flavor) And, do you find sometimes they misshapen? Hugs
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880 I use malt syrup. I started making bagels about 18 months ago. I ended up creating my own recipe. They are a cross between NY and Montreal style, with the best of both. I live in Northern Virginia, and there are no decent bagels to be found. So, I make my own. I like being able to control the ingredients and portion size. These bagels are about 84 grams each (pre-Bake weight).
 
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#17,151
Thank you so much! yours look so professional for only starting 18 months ago! Just perfect and I’m about to eat my screen! I think 84 grams sounds perfect as DH and I are trying to cut down (ours are 115g which also I think gives me some issues with shaping :(. I’ve read about Montreal bagels but thought I couldn’t make one bc of the wood fired oven issue (thigh I did briefly think of adding abit of liquid smoke to the boiling water) have a good weekend!
 
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#17,152
880 said:
Thank you so much! yours look so professional for only starting 18 months ago! Just perfect and I’m about to eat my screen! I think 84 grams sounds perfect as DH and I are trying to cut down (ours are 115g which also I think gives me some issues with shaping :sad:. I’ve read about Montreal bagels but thought I couldn’t make one bc of the wood fired oven issue (thigh I did briefly think of adding abit of liquid smoke to the boiling water) have a good weekend!
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I shape my bagels by cutting off 84 grams of dough, rolling it in the cupped palm of my hand on the counter. Once it is well rounded, using two hands, I poke my thumbs through the center of the ball, making a doughnut shape, then I fit my hand through the hole and roll and shape the bagel.
 
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#17,158
etoupebirkin said:
Note: I am wearing a mask while benching PRs. It's not ideal. But I wear one because it's required. And I would never want to transmit COVID to anyone if I ever contract the virus.

I look at mask wearing as a sign of love and caring to my fellow man.
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Does someone stand by your head and hold their hand out over the bar as you lift? Something like that seems to be happening in the picture.

I used to go to the gym where I worked and I realized that people were being spotted during lifting. But I never saw anyone stand with their hand extended over the bar. Seems like an important move to incorporate into the process.
 
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