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?
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)