Malt Powder ?
In a couple of recipes I've come across the suggestion to add a small amount (1 tsp or less) of diastatic malt powder or barley malt syrup. Both recipes state that this as optional.
What exactly does the malt do, and is it really optional? If it's simply a supplier of sugar, will honey or molasses do just as well?
Any guess what the molasses equivalent of "1 tsp malt powder" is ?