I learnt this little trick on one of my many trips to Europe in the lovely test kitchen of my friend in the Thermomix head office in Germany. I cannot tell you what a difference it has made to my baked goods. I make sure I have a jar of malt in my pantry at all times and so should you. It will show up in more and more of my recipes in the future, so now is the time to get it organised and into your pantry.
• Use 1–2 tbsp in all baked goods for a distinctive sweet taste and a browner, glossy appearance
• Adding malt to your breads eliminates the need for sugar to feed the yeast, will help achieve a higher rise and give you a browner, more fragrant crust
Try it out. I think you will be impressed.
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