Malt for bagels and pumpernickel
this question may sound stupid, but I'm a bit confused with the malt powder used in bagels. I've come across some formulas for bagel and pumpernickle call for non-distratic malt, which I can hardly find in Hong Kong. Is it possible to use the light beer brewing malt powder instead? Or would the Chinese malt syrup work? Is it the same as dark malt powder?
when I read through the post here our members suggesting to use barley flour in place of malt, Is that any brand of barley flour would work or just a particular brand?
Thanks in advance !