The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredient

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Severance's picture

Malt Powder Substitution

May 3, 2012 - 5:01pm -- Severance
Forums: 

I have a few bagel recipes that I want to try, but they require malt powder. I have searched everywhere I can think of locally (grocery stores, health food stores, liquor stores, etc.) and can't find this anywhere. I don't want to spend $12 buying malt powder online and then have to pay for shipping when I only have a few recipes that require it.

My question is this: can I use sugar as a substitute for malt powder?

MNBäcker's picture

Dried vs. fresh Rosemary

February 8, 2012 - 10:36am -- MNBäcker
Forums: 

Hi all.

I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the plant would give me enough. Will dried Rosemary give me the same results? What's the best way to incorporate the dried herb? Do I need to rehydrate it somehow first?

Any advice would be greatly appreciated.

 

Stephan

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