Description
Barley malt is a thick, dark syrup made from sprouted barley. It tastes sweet, like caramel and toasted bread.
In bread and focaccia a teaspoon is enough: it feeds the yeast, helps the rise and gives a more golden crust. Dissolve it with the yeast in a little warm water.
In bread and focaccia a teaspoon is enough: it feeds the yeast, helps the rise and gives a more golden crust. Dissolve it with the yeast in a little warm water.
