dry and liquid malt are roughly equivalent and ...


considering that most nonorganic patent (white) flours contain some form of malt already, the difference between diastatic and non-diastatic is, in my view, overblown.

as for malt, the liquid form generally contains somewhere around 16% moisture, so if you're using equal amounts by weight, you're getting about 20% more solids when you use dry.

i suppose if you want to be really precise about it, you can reduce the amount of dry malt by 15% or so, or increase the liquid malt by around 20%, but in most recipes the amount of malt is so small anyway, that 15-20% plus or minus will be barely perceptible

Stan Ginsberg