The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

If you were a'd be....

CJRoman's picture

If you were a'd be....

I'm missing a malty flavor in my bread.

I've been using brown sugar, which is fine for the dough...but, I'm not sure about flavor.

I used non-diastatic malt in last weekend's bake and I couldn't really taste a malt flavor.

Its been suggested that I try barley malt syrup or molasses...but I'm concerned about cost.

If you were picking a sweenter to really enhance the maltiness of your bread...which would you choose?

yy's picture

If you're looking for malty flavor, barley malt syrup is a good choice. A little bit goes a long way, and it lasts for a very long time in your pantry, so it's a good investment even if it is a bit more expensive than some other sweeteners.