The Fresh Loaf

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ingredient types?

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Jewish Salt Sticks

March 26, 2012 - 7:10am -- Jposephjk
Forums: 

I have only been attempting to broaden my baking exposure recently.

I saw a recipe for Jewish Salt Sticks presented by one of your  members.

I did not understand how all the measurements were in ounces.  for

example 1.5oz beaten egg, 0.6 oz salt  & 0.5oz malt  syrup/powder.  Near

the end it says to let sticks to fully proof.   I have only been exposed to

baked good recipes meant for the lay person.  If there is a conversion chart

for measurements I would appreciate findiong where to get on.

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