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.
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Task failed successfully. I’d eat em. Did you use lye or baking soda for the pretzelification?
Baking soda
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.
The flavor was great. The texture was passable. I don’t know what you are talking about.
