Barley malt syrup and non diastatic malt powder
I am getting interested in trying malt flavors in my baking. Barley malt syrup and non diastatic malt powder are ingredients are often ingredients recommended for the flavor. Can anyone help me please with how these taste, kind of? And usually one package is quite big so what else,other than bread, or what kind of breads can one use them in?
Thank you so much!