I am a first time blogger so I'm not sure where this message will go. I moved to the west after living in the east most of my life. The thing I most miss are kaiser rolls. I tryed floydm's recipe from this site and got a good looking roll, however, the interior is styrofoam like. I didn't have malt powder available when making the recipe-could this have been the problem? How is the chewy, moist, springy interior to the roll acheived? Like the bagels here in the west there seems to be difficulty getting the strechy, moist, springy interior that makes the roll wonderful.