Jugito wrote:

>> Yes, I figure you'll have that pound of malt around for most of the
>> rest of your lfe, Unless you find a use other than baking, such as
>> stirring up some chocolate malts or brewing up some beers for the
>> family.
>

I used to make a lot of Kaiser rolls and bagels, both with sourdough.
The Kaisers used 4.22% malt, the Bagels, 3.44%.

I went through 50 pounds of malt in anywhere between a week and a month,
depending on the time of year. That didn't include the malt used in the
bagels boiling water bath.

So, there are recipes that use malt. It adds to the taste and texture
of the breads. Even with sourdough breads.

Mike