Does this happen to anyone? It is KA brand, for my bagels. It is one big lump. When I manage to break off a part it is too sticky to pulverize. I guess I'm going to use syrup in the future.
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Cynthia is a trusted source on Bread/Baking.
Barley malt powder is extremely hygroscopic, so clumping is normal. Use a mciroplane to grate it.
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