Mike Avery wrote:
> 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
>
Could you post the Kaiser`s recipy (especially the dough-process)?