tim@unisoft.UUCP (Tim Bessie) (10/04/85)
In article <12042@rochester.UUCP> nemo@rochester.UUCP (Wolfe) writes: > ... >So we got some. But I neglected to >find out *how much* to use in the recipe! Anybody have a recipe that >uses roasted barley malt? None of our cookbooks has a one! I plan on >trying 1/2 cup per loaf to start out with if no better info is forthcoming. Ack! Too much! You don't need that much SOLID darkening agent for a dark bread. You might add 1/2 cup of strong coffee, for instance, but certainly not 1/2 cup DRY coffee. Try, oh, 3-4 tablespoons of the malt, tops. 'Course, I could be wrong, since I've never made any bread using barley malt, but that seems right. - Tim --- "Time is for dragonflies and angels. The former live too little and the latter live too long." --------------------------------------------------------------- ---> Tim Bessie ----- {ucbvax,dual}!unisoft!tim ---> Unisoft Systems; 739 Allston Way; Berkeley, CA 94710 ---> (415) 644-1230 TWX II 910 366-2145