nemo@rochester.UUCP (Wolfe) (10/03/85)
After failing to get the desired flavor & color out of the numerous
recipes we have tried, my wife & I noticed a guy buying roasted barley
malt in our favorite baking supply shop. I asked him why, and he said
he used it in his pumpernickle bread - gave dark color and that little
bit of bitter he liked (me too!). 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.
Nemo
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