November 7, 2011 - 12:01pm
Question for those in the know concerning diastatic malt powder
Is it worth using (does it really make that much of a difference in taste and texture?) and for those that do use it what types of bread to you bake using it?
Is it worth using (does it really make that much of a difference in taste and texture?) and for those that do use it what types of bread to you bake using it?