Barley Malt Syrup seems straightforward. I used barley malt syrup as sweetener in the dough and poaching liquid for bagels using the Peter Reinhart’s Artisan Breads Every Day recipe. I am happy with the taste imparted by this “secret ingredient.”
I am confused about using Diastatic Barley Malt Powder or Flour that I purchased at the Breadtopia store -
- Is “powder” and “flour” the same thing?
- Can I use Diastatic Barley Malt Powder/Flour as a substitute for sweetener in recipes, such as pretzels?
- With appropriate equivalency measures, can Barley Malt Syrup and Diastatic Barley Malt Powder/Flour be used interchangeably in recipes?