July 2, 2010 - 5:42pm
Malt Powder????
Hello,
I'm going to try a recipe I found on this site for Kaiser Rolls. I have a couple of questions and know that someone out there would know the answers.
What is the importance of the Malt Powder and is there a difference between this and the Malt powder you would put in Malt (ice cream)?
The recipes calls for 1 tablespoon malt powder. I'm wondering if this is a significant step in the process and what would happen if I left it out..
I asked my wife to pick up malt powder at the store and she came back with the powder that's used to make malts. I've looked at a couple of stores myself and cannot find it.
Thanks,
Darren
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Hi Darren,
There's a difference between malted milk powder, diastatic malt and nondiastatic malt.
Given the amount used, am guessing that your recipe calls for nondiastatic malt powder, which is a sweetner.
KAF also sells malted milk powder. You can read about that here.
Does the malt powder your wife purchased list the ingredients?
BTW, KAF also has a recipe for Kaiser rolls - doesn't call for malt powder. Here's the link
you can get small packages of barley malt at homebrew stores (one is www.morebeer.com). Also, I couldn't find dry malt and I needed some for my Kaiser roll recipe so I bought liquid malt, which has the consistency of thick molasses. I think it adds a nice touch to the bread. I used to substitute molasses or brown sugar but the malt adds a subtle flavor.