Good morning fellow perps. I'm committed to fulfilling one of my New Years' resolutions and that is to try my hand at making bagels from scratch. I have Peter Reinhart's THE BREAD BAKER'S APPRENTICE at hand and one of the key ingredients is barley malt. As added incentive I now would also like to make Tom Colicchio's parker house rolls as described in the current issue of Saveur. That to also calls for barley malt. I already have an unopened jar on hand and am wondering if any of you have baked with it before?
Get ready for a blissful week ahead
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
The Complexities of Modernizing Native American Cuisine
Add This One Thing to Your Buttermilk Biscuits
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)