GLUTEN FLOUR VS GLUTEN MALT POWDER VS MALT SYRUP
i bought some high gluten flour from naples. i used it and it was good but i wasn't blown away with the difference. is there any difference if you add in wheat gluten than using high gluten flour.
i make bagels and have been using barley malt syrup in the dough and in the boiling water. i just tried diastatic malt powder instead in the dough. is there a difference from the syrup. thanks.