Thanks Mike! Anxious to give it a try.

Terri

-----Original Message-----
From:
]On Behalf Of Mike
Avery
Sent: Wednesday, May 02, 2007 7:46 PM
To: A ported usenet news group
Subject: 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
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