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?
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Lindsay-Jean is a Community 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.
Multiple regular-sized cakes > a big one.
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