I recently picked up some dried malt extract is this the same
As diastatic barly malt powder or can it be used more or less in the same way?
I recenly made some knotted rolls using Rienhart's version 1 for white sandwich bread and added the malt extract to it ( I couldn't remember how much malt to use per cup of flour so I made it 1 teaspoon malt per cup of flour) and to be honest I was very happy with the outcome the bread had a nice chewy texture, which is what I have been trying to get from the bread and a nice color as well.
The only other thing that I changed in the formula is I ommited the egg.
I think the next time though I might make a sponge with the added malt extract and let it rest in the fridge at least a day before making the bread.
I got the extract at a brewery supply store and I picked up what they called "Sparkling Amber" and "Traditional Dark"
I was able to get 2 lb of the extract for less than what it would have costed me to order 1lb of malt powder from King Arthur Flour.
Happy Baking everyone!!!