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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Thrifty tricks to save some dough.
Your Money-Saving Cooking Tips
Peek Into a Pro Runner's Fridge
Peanut Butter Pantry Fudge
We're Rolling Out the Best