I have taken an interest in bread making and I've been doing a lot of research prior to getting started. I recently obtained a book called "Artisan Breads" written by Eric W. Kastel from a series called, "At Home with The Culinary Institute of America." It is very informative from beginner to experienced baker. The issue I'm running into is an inconsistency with the book and some research I've been doing online (including this site.)
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 purchased some Malt Powder at an Indian Market at our local Farmers Market. Is there a difference between Malt Flour and Malt Powder. The Malt Powder has some bits of the hull in it. It also doesn't say whether it is diastatic or non-diastatic. I have used it in my bagel recipe (Montreal Bagels from TFL). They are most delicious.
I'm trying to find diastatic malt to make a sourdough starter. All I could find in a store is Eden Organic's barley malt: traditional malt syrup. I've found conflicting sources online indicating malt syrup is or is not diastatic. The recipe for barm sponge starter in "Crust and Crumb" calls for barley malt powder or liquid which indicates liquid malt can be diastatic.