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Verminius Rex

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the world demands that I keep making bagels... [Nov. 12th, 2008|08:46 pm]
Verminius Rex
My sister gave me a call today, apparently a week before Winter Market there is a craft show where someone usually sells food but won't be there this time. So I got asked to bake bagels for her to sell. It's money, and I don't even have to attend.

Three of the dozen bagels I baked today are bagged as normal for market and set aside for the Friday taste test. I must say, fresh bagels for dinner are heavenly.

I'm also looking at switching from malt barley syrup to malt barley powder for the bagels. The dry ingredient would be easier to measure and store, and I think it would be cheaper per ounce. I'll probably ask the Merc to order me some and experiment with it around January.

I need another trip to Sam's Club, get one more 50 lb bag of flour and some cream cheese packets.

[User Picture]From: electron_pusher
2008-11-13 04:16 am (UTC)
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[User Picture]From: verminiusrex
2008-11-13 12:40 pm (UTC)
At Sam's Club a 50 lb bag of high gluten flour is about $25 and some change. The 25 lb bags of all purpose and bread flour are around $15 if I remember right, but I don't buy those nearly as often.
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[User Picture]From: electron_pusher
2008-11-16 06:25 pm (UTC)
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[User Picture]From: electron_pusher
2008-11-19 03:09 pm (UTC)
I've been doing a lot of looking around. Checkers last night had a big special on flour, all purpose, 5lb = 1.50 which would correspond to about half the price of Sams ... if you're interested in getting some.

Thanks for the prices!
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[User Picture]From: verminiusrex
2008-11-13 12:39 pm (UTC)
I don't use it in the boil water because the cost is so high, and I didn't really notice a difference when I used it. There may be some if I used more, but for over $6 for a 20oz jar, not worth it. It's hard to keep the bagel prices as low as I do, and I doubt that I could raise them much and continue with the amount of sales I have now.
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