“This I love.
I make mostly wholemeal, rye, seedy and malty breads and this gives a wonderful depth of flavour to these types of breads. A little goes a long long way, so it lasts for ages and I recommend it to everybody”
“This I love.
I make mostly wholemeal, rye, seedy and malty breads and this gives a wonderful depth of flavour to these types of breads. A little goes a long long way, so it lasts for ages and I recommend it to everybody”
“This adds the malt and nut flavour to any flours but my preference is with some seeds and rye flakes added to the flour to give the expected texture. No more than 20g needed for a 500g loaf so lasts a long time and the you can vary the strength to suit your taste and the type of flour. It does appear to absorb moisture very easily so needs very dry storage”
