Can maltose be used as a substitute for diastatic malt?
Was wondering if anybody had any experience with using maltose when baking bread. It is freely available here in the East and is most often seen sandwiched between two crackers where it makes a delicious sticky/crunchy treat. It is very sticky and needs to be heated before it can be worked with. Here is a link to a Wikipedia aticle if anyone is interested. Scroll down to the bottom of the page to see a pic.
I was wondering if it could be used to replace diastatic malt. I have never seen diastatic malt here but that may be because I haven't looked hard enough. Have been wanting to experiment with it for a while. Does anyone know if this would produce a similar result?