October 12, 2006 - 6:00pm
Giustos's Malt
I would like to replace the sugarand or honey in some of my dough with Barley Malt Powder/Flour (not liquid). Is there an equivalence for doing this? For example one of my dough is around 7 kg and uses 260 grams of honey.
Any advice appreciated.
Regards,
Martin Prior