Interesting! I hadn’t seen that version. The recipe is pretty close to where I’m at now, sans the maple syrup and the diastatic malt (I use barley malt syrup as a sweetener on occasion, and always in the boil).
I do appreciate her tip to keep the bagels from sticking to the parchment after the overnight rest. I’ve been struggling with that. I’ll try a little corn meal next time. I expect it will help.
Nice, good luck! Sir Lancelot is, typical of KAF, great stuff, but I never want to see it again: I bought a 50lb bag during COVID at one point, because I couldn’t get normal bread flour, I was feeling impatient, and I may have had a glass or two of wine before hitting the internet. That bag lasted a long, long time…only so many bagels I could make.
Covid!!!
I ended up with 50# sack of artisan flour from another mill back then (can’t recall the name now) - it was all I could get at the time. Lasted forever!
Fortunately, KAF sells the Sir Lancelot in 3-lb. bags now.
I still have random bags of flours in the freezer from covid. I don’t bake with exotic flours but I guess I was desperate.
Desperate times call for desperate measures. We’re still trying to get through the canned salmon and smoked oysters from Covid. Slowly but surely…
Those look nice!
I was just searching HO for oatmeal cookie ideas
I started the day planning to make blondie’s white chocolate and dried cherries again, but as I started looking at add ins I realized I wanted oatmeal.
I usually make some sort of jam bars, but now I’m thinking of maybe something like this
I’m adding yours to the list, but am also considering a few others I found here on HO.
So far these ..
and these
Thank you! I haven’t calculated hydration-- I used this recipe, but because of the whole grain flour it seemed a little dry, I added more water by feel. Should have made a note! Original recipe would be 68.42% if I remember high school math correctly.
I’d call that one 71.42% – I think you left out the flour and water in the starter. Anyway I was going to say, you could nudge that number up a little bit, and it will result in a softer crust. Given that you’re getting great results already I’d mess with that very slowly if you decide to, maybe 3-4% per attempt.
@shrinkrap , this is the recipe I followed. I must have had a moment.
This Norwegian recipe has more oats and less sugar than the American Oatmeal Lace recipes on FB and various blogs that tend to be closer to 1:1 oatmeal to sugar.
It makes a crispy buttery cookie with a texture close to a Florentine.
Ok–yea, I don’t know how to calculate that
This is my favorite recipe, which my friend makes:
The crust on this was quite thin – almost to where it was hard to cut without crushing the slice. IDK if that’s a good or bad thing; I know very little about sourdough to be honest! Have just watched a few videos and got a decent starter from a crash course a local lady gave.
I think that I might have made the Claire Saffitz recipe, trying to use up some pecans? From what I recall it was a project, but also a big hit.
Good or bad is purely your preference! Keep up the good work and get a sharper knife if you’re crushing the bread too much 
Not a baker but will second that! Mangled some bread last summer, considered how old my bread knife was, bought a new one, and was astounded at the difference.
Gingerbread blondies, this is a wonderful recipe from a cookbook I got from the library years ago that now seems to be out of print.
Thank you!
I’m reading it might be worth it just for the brittle!
That’s been on my list – I’ll take this excuse 
Just GORGEOUS!
