Substituting malt syrup for diastatic malt
There's a SD bread recipe I want to try that has diastatic malt amongst its ingredients. Just wondering, could I substitute malt extract ('malt syrup', I believe it's called in the States)?
If so, does anyone have any idea of an appropriate conversion quantity calculation, please? (ie: I need to work out how much malt syrup I should use in place of the diastatic malt).