|
|
04-30-2008, 01:23 PM
|
#1 | |
|
Certified Master Chef
|
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.
|
|
|
|
|
05-02-2008, 04:30 AM
|
#2 | |
|
Certified Master Chef
Site Moderator
|
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 |
|
|
|
|
|
05-02-2008, 10:10 PM
|
#3 | ||
|
Certified Master Chef
|
Quote:
 |
||
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
