May 4, 2007 - 6:22am
Traditional Barley Malt Syrup
Well, I finally got my hands on some traditional, organic barley malt syrup. On the directions it says to: use one for one in recipes to replace honey. Is there anything else to bear in mind when using this? Since it is never discussed on this forum I thought it might be useful to people if I played guinea pig on this. I am told that it results is a special crust and flavor but have no idea as what will really happen. Country Boy
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Just as I posted today: Don't substitute the Malt Syrup for sugar (unless you'd reduce the percentage of yeast and increase the flour in the correct proportion). Sugar binds the water and retards the yeast - Malt Syrup does not, as I found out with an super-hyperactive loaf .... I replaced 1.5 oz of brown sugar (11%) with 1.5 oz of Malt Syrup.
BROTKUNST
but I mentioned "On the directions it says to: use one for one in recipes to replace honey." I believe that would be different? Yes? This will be my baptism by fire on this.... thanks,
countryboy
Yes, you can replace the Honey with Malt Syrup ... I am saying that because I read the in formulas in in the past and I did that without noticable negative effect.
BROTKUNST
thanks,
countryboy
For what it is worth I looked through the bread bible very quickly and found that there were 3-4 recipes where sugar, barley malt, and honey are all used interchangeably for sweetness in the bread recipes. No mention is made as to changing ingredient portions of yeast, etc. elsewhere. I guess everyone has their own way of viewing malt. thanks,
countryboy
in my particular case for regular white bread are as follows:
My main reason for trying malt was that it was listed in the ingredients in the commercial german sourdough rye that is my favorite. It has also been touted in different places as helping with Crust. It did not in my case.
If anyone knows of a correlation between malt and crust and how to make it work, I would be happy to learn.
Yes, I know about the pans of water and spraying the oven for crust, but I choose to stay away from that option.
thanks,
countryboy
I think you are refering to 'diastatic (barley) malt powder', not (barley) malt syrup which is non-diastatic - at least my brand is.
The diastatic powder has indeed an effect on the crust - could even be negative if you go overboard with it (crust could get tough and chewy). Most flours contain small amounts af diastatic malted barley, so be conservative when you add it. One source for the diastatic malt powder is the KA, but your local Health Food store may also carry it. It's harder to find then the syrup though.
BROTKUNST
Yes I have tried my health food store and they are not able to carry it. I guess I will have to try KA then.
Yes, the diastatic malt powder is referred to often. I did not try it since I read elsewhere that when the malt is broken down to the powder form that it loses some of its essential ingredients for being effective in bread baking- it did not say which and why. So long story short if I want the crust effect of it I gotta go with it in powder form. It is all in the details........
thanks,
countryboy
I read someplace that you could make your own diastatic malt powder by sprouting wheat, drying it, and grinding it to a powder... or am mistaken about this recipe?
You are correct. I've seen the instructions for how to do that, I'm sure you could find some info on it if you just google it.
since we're on the subject.
I have used malted barley syrup from my local home brew supply for years as a 1:1 substitute for sugar with no problems. YMMD.
Has anyone tried using malted barley extract powder to replace the sugar?
give me liberty and a 5lb bag of flour
This is from an email repsonse that I received from Muntons. They are one of the largest makers of malt extract and malt syrup for beer brewing.
"Thank you for your enquiry regarding the use of dried malt extracts in baking. These are usually used as a straight replacement for sugar in bread. If you are replacing malt extract with dried malt extract, you will be able to use 20% less of the dried product, and add water to make up the balance of the recipe. This is to take account of the higher solids content in dried malt extract.
As you currently use malt extracts, you will be aware that malt extracts and dried malt extracts will give more crust colour than sugar alone, so you will need to bear this in mind when formulating a recipe and determining your baking conditions."
give me liberty and a 5lb bag of flour
I have come across several interesting-looking recipes that call for malt extract. I have barley malt syrup. I don't recall seeing malt extract in the store, but I haven't looked for it either.
One recipe, for example, calls for 4 tablespoons malt extract. Other sweeteners include 6 tablespoons brown sugar and 1 tablespoon molasses. Also 1 1/2 cups dates and raisins. Can I somehow substitute the malt syrup for the extract? The syrup is "organic sprouted barley" from Eden Organics, but it doesn't say whether it is diastatic.
Rosalie
Malt extract is available in a syrup or a powdered form. They're both "extracts" of barley. Often (but not always) the term "extract" is used for the powdered form. The word "syrup," naturally enough, is used if the extract is in that form. All barley malt is produced by "malting" or, in plain English, sprouting the grain under controlled conditions. It's then dried and a) dissolved in water and concentrated into a syrup or b) ground into a fine powder.
Diastatic and non-diastatic versions of malt extract are manufactured. Diastatic versions contain active enzymes, including amylase, that affect the texture of baked goods containing flour. Your flour probably already has some blended in. Basically you want to steer clear of diastatic barley malt unless a recipe specifically calls for it. If the recipe just says barley malt, it's a safe bet you're being asked to use non-diastatic.
Non-diastatic barley malt affects only the taste and colour of your bread. The active enzymes have been eliminated through the use of heat, but the extract still contains the distinct flavour and the maltose that is characteristic of malt. (Any cereal grain can be malted, but barley and wheat are most commonly used.)
Bottom line, the syrup you have is non-diastatic. I know because that's the one I bought, and I verified it with my supplier. If your recipe says extract but doesn't specify whether powder or syrup, it's likely calling for the powdered form. You can use the syrup instead. Check the advice metropical who posted last in this thread got from Muntons, a malt supplier, about substituting one for the other. Or just go ahead and use the same amount and see how you like the results. You can always use less next time.
Hope this is helpful.
Carol
p.s. One of the other terms for the powdered form is "barley malt crystals." That's the one that stumped me recently. Non-diastatic. I checked with my supplier. Great in milkshakes too, the package says.
I just made a loaf with really old malt extract powder/sugar.
No difference that I can tell. My loaf uses 2.5 tbsp of malt syrup usually, instead I use 2.5 tbsp malt extract.
give me liberty and a 5lb bag of flour
Go to a homebrew supply store rather than a health food store for diastatic malt.
Whether or not malt is diastatic is more important to a home-brew store. Non-diastatic malt is of little use in brewing. The mashing process requires plentiful and active enzymes. I'm not sure that is the case with health food stores. Generally malt will be cheaper in home-brew stores partly because they buy, stock and sell in larger quantities and generally work through maltsters or their wholesale distributers. I often go to a local health store, but would probably not buy malt products there.
Another point is oz. for oz. barley has more enzymatic power. When making wheat based beers, some barley might be added to increase enzymatic action-that is diastatic power.
Bix
I use malt syrup as a gelatinizing agent when boiling NY style bagels. It turns the baked bagels a slightly reddish tinge that I like. However, in Montreal egg bagels are preferred, which are softer and sweeter. The gelatinizing agent in the water there is commonly honey, which gives the finished breads a golden tinge. There, honey is often added to the dough as well.
With the syrup, I want to water to be about the color of tea. I also add about 1-2 tsp malt powder to the flour when making thirteen 4oz bagels; seems to help the depth of flavor. The powder in small amounts also gives a boost to otherwise rather blah batter breads and muffins. Just don't use a lot.
CJ