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03-05-2007, 01:45 AM
posted to rec.food.sourdough
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Sunset magazine sourdough cookbook Bagel recipie
Terri wrote:
Great! Would I put in 30 grams of the barley malt syrup, same weight as the powder, or would I need to add more, and would that increase the liquid in the dough enough to change the recipe? Hard to say. Usually I just interchange them. However, bagel dough shouldn't get too wet. So, I'd use the 30 grams of syrup and cut the water by about 15 grams. The amount of the malt isn't all that critical. Mike -- Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM, yahoo and skype mavery81230 wordsmith A Randomly Selected Thought For The Day: If you cannot convince them, confuse them. 
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