04-30-2008, 01:23 PM
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#1 | |
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Certified Executive Chef
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Malted Barley Flour
I made NY Times bread with 2 teaspoons of Malted barley flour in it. It was quite good. It does give it a slightly different taste, even at 2 teaspoons.
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05-02-2008, 04:30 AM
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Certified Master Chef
Site Moderator
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LOL - kind of like the difference between a chocolate "malt" and a chocolate "shake"?
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain |
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05-02-2008, 10:10 PM
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#3 | ||
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Certified Executive Chef
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Quote:
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