I'm making this w/ dinner tonight. Is it *really* 2 tablespoons of salt? Any insight into malt vs. milk powder? Thanks. :)
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Sorry. Originally posted this on Twitter.
The recipe is here:
Looked over the recipe. I think it's 2 tsp. 2TB will be way too salty, not to mention that it might slow the yeast growth.
Malted milk powder contains wheat, barley,and evaporated milk. Milk powder is just evaporated milk. Not interchangeable.
whew!! yeah, Food 52 needs to change that salt content, MY GOD!!
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