Sunset magazine sourdough cookbook Bagel recipie
 

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?

Terri

-----Original Message-----
From:
]On Behalf Of Mike
Avery
Sent: Wednesday, May 02, 2007 6:03 PM
To: A ported usenet news group
Subject: Sunset magazine sourdough cookbook Bagel recipie


Terri wrote:
> Mike, what is Malt powder in the bagel recipe? What does it do in the
> recipe? I have barley malt "a traditional syrup" (label info). How do
they
> compare?
>
It's a malted barley powder. You can substitute the syrup you have. It
helps add a touch of sweetness and insures the crust will brown. Under
some circumstances, yeast or sourdough will eat all the sugars in a
dough and the dough will not brown when it is baked.

The malt in the boiling water provides for the gloss on the surface of
the bagel.

Hope that helps,
Mike

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