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 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.)