Organic Barley Malt Extract / Syrup

SKU
BB-2132
In stock
From £5.21 £5.21
Malt extract from organic barley and organic malted barley containing a complex mix of carbohydrates, trace elements and vitamins.
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Recipes and Guides

Recipe: Danish Open Sandwiches (Smørrebrød)

Recipe: Danish Open Sandwiches (Smørrebrød)
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark. When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.   Here is a simple recipe for you to try on a nice slice of ... Read more

Recipe: Danish-Style Rye Bread

Recipe: Danish-Style Rye Bread
My rye bread recipe comes from my 22 years living in Denmark, where people either bake or buy rye bread for their family every week. Indeed, most Scandinavians eat rye bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of rye bread for their lunch. It wasn’t until I tried eating some for ... Read more

Three-Day Sourdough Bagels

Three-Day Sourdough Bagels
The recipe is an old 1950s commercial baker’s recipe for sourdough bagels that uses a sour “old dough”, essentially a piece of dough held over from the previous mixing. As soon as I made it I thought this is exactly the method I’ve been looking for. There’s lots of room for personalising it, using a sour “old dough” mixed very firmly brings out a natural ... Read more

Malt Teasers: tips using malt powders, syrups & flours

 Malt Teasers: tips using malt powders, syrups & flours
Malt is one of those ingredients that we are familiar with but equally unsure of. Made from grains that have been soaked, left to sprout somewhere warm, then roasted at a low temperature and finally ground, the resulting sweet (almost caramel) powder is used to enhance the rise, crust and crumb colour of breads, and has been used for hundreds of years. The sweetness in malt comes from enzymes ... Read more

Make Your Perfect Pizza Either Yeast Or Sourdough

Make Your Perfect Pizza Either Yeast Or Sourdough
This is the basic pizza dough that I use when I want a good thin crust. And to get an extra-crisp base I bake them on a Welsh Baking Stone, place on a rack in the oven, and just shovel the pizza onto it with a pizza peel. Personally, I add a little more water than the recipe uses here to make the dough extra soft and easy to shape and toss, but try this wetter approach later when you’ve got the ... Read more