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Results tagged with Search options user 66583

Questions about kneading, baking, storing, and culinary use of any kind of bread.

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When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use either one. What would be the difference …
asked Apr 15 '18 by Onebadcookie