Jewish Salt Sticks
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.
Email any help to firstname.lastname@example.org