Briess - a viable subsitute for diastatic malt powder?
Can Briess be substituted for diastatic malt powder in a starter?
BACKGROUND TO QUESTION: I am new to this relm of baking better homeade bread. I have hand made bread for years, but never really used a soaker, starter, pre-ferment, poolish, etc...
I am trying to start my first starter. "seed starter" it is called. The recipe calls for some diastatic malt powder. I have read lots about it's use. However, there is none available locally, and I don't have time to wait for shipping as I am in charge of making the bread for an anniverary party. The closest our local "brew shop" had was Briess, a barley based malt. This particular batch is the amber extract.
Thanks for your imput!