I had one recipe call for Malt Extract. I finally tracked some down from a local brewery - they filled up an ice cream container of this sticky, yeasty smelling mixture for me for 5 bucks.

What is the general consensous from people on using this? Ive used it in lieu of sugar in several breads and have not had a bad result.

Is it used soley as a sugar to air the yeast development in doughs? Will it add any (signifigant) flavour? Are there any breads it should be avoided in? (im trying it this morning in my sourdough, and excited ot see how it will turn out).

Thanks