Advanced Bread and Pastry- Malt?
Many of the formulas in Suas' Advanced Bread and Pastry include "malt" as an ingredient. Pain Meunier (page 254) for example. The book does not specify whether non-diastatic malt powder, diastatic malt powder or barley malt syrup should be used. The index, glossary, and appendix each omit malt. Does anyone know or have experience with any of the AB&P formulae including malt? Which did you use?
I am familiar with each form of malt, but due to the need to compensate when malt syrup vs. malt powder is used, I need to know what to plan for. (i.e. dissolving malt syrup in the water, or mixing malt powder into the flour...)