I'm looking at a recipe for whole wheat bread that requires malt syrup. I know for a fact that I can't get it around here- what could I use instead?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
There are a couple suggestions listed here:
Molasses, use slightly less.
Thanks guys! I was pretty sure that was the case; I just wanted to double-check.
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
Alice Waters's favorite tools.
Meet beaver tails.
Get your shine on.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.