Substituting malt powder for syrup
First post, but I've been reading here a while (with awe). I've wanted to bake bread for 20 (30?) years but was too intimidated. Last weekend, I finally tried the "Loaf for Learning" from Laurel's Kitchen (Whole Grain) Bread Book and it was fabulously successful! Next project: whole wheat everything bagels.
Laurel calls for malt syrup in the boiling water - no problem. But the recipe also calls for non-diastatic malt SYRUP, which goes in with the flour, yeast, etc. I could only find non-diastatic malt POWDER. How do I substitute powder for syrup? Hydrate it first? How?
Parenthetically, I chose Laurel's recipe over Peter Reinhart's because it looked easier for a newbie. Has anyone tried both and how do they compare?
Thanks in advance for any light you can shed!