“The site and product reviews were really useful for me as a 'new to home bread making' novice.
I love the extra colour and flavour this flour gives my loaves and I'll be sharing this with my Mum who has made her own bread for years.”
“I wanted to try using barley malt, but maybe I should have started with a lighter one, this makes my bakes look like chocolate bread (which confuses the palate, as it obviously doesn't taste of chocolate). I will need to keep experimenting. But good to have the opportunity, thanks Bakery Bits!”
“Made some yeasted rolls with this, 80% wheat, 20% wholemeal rye. Very wet and sticky dough that had me worried, but for no reason in the end. A close bubbled, soft crumbed, sweet malted flavour. Very popular! Just in the middle of a repeat bake but sourdough this time to see what happens. Highly recommended, but a bit niche I suspect.”
“Open the packet and it looks like a cross between cocoa and soot. I used it in my version of granary bread and it gave a very dark, soft, slightly sweet crumb and a crunchy crust. I took the bread to a farmers' Market with samples and sold the lot. At £8.01 a kilo (post & pack) it seems very expensive but you only need to use a little so it probably will work out to be quite reasonable. Roy, The Old Kitchen”
