A baker moves from New York (where water is very soft) to Texas (where water is very hard). How might changes be made to the type of fl our, the amount of water, and the amount of mixing, so that the...

A baker moves from New York (where water is very soft) to Texas (where water is very hard). How might changes be made to the type of fl our, the amount of water, and the amount of mixing, so that the bagels made in Texas have the same texture as those made in New York?