Help me get this straight. If I'm using bread flour I need to reduce the water by 2 T. and add 7 teaspoons vital wheat gluten for full recipe. If I want to substitute barley malt syrup for the powder, do I use the same amount...1 T.? Do I need to further reduce the water when using the syrup in the dough? Thanks for your help! I'm excited to make these again. Yes, if using bread flour, reduce the water by about 2 tablespoons. Seven teaspoons of gulten is just a starting suggestion, you will need to experiment. You don't need to make any liquid adjustment when substituting malt syrup for the powder. Frank from KAF.

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