The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Love this recipe, use it often. I do use the malt - have used both powdered and liquid - and find the flavor and texture to be excellent. They freeze well, so I always make a double batch (it helps to have an extra fridge to hold them in overnight).
(edited 8th June 2010) (0) comment (0) useful
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