kaiser roll recipe on left panel

Hi.

"Malt powder" is discussed extensively in the link you reference, and in many other threads throughout the site(search). Even though some of the threads may seem somewhat dated, the info about malt and it's availability/uses/substitues remains about the same.

Realistically, about the only local sources of (diastatic)malt powder are "home brew" shops(if you can find one). Most people probably resort to mail order(King Arthur Flour, Bob's Red Mill, nybakers.com, etc).

For it's diastatic properties, about the only substitute is (diastatic)malt syrup, which is a little easier to find locally. Most(many) flours used for making breads already have malt powder included and any more usually has subtle effects(imo).

For it's sweetening/flavoring properies, substitutes are brown sugar, molasses, sugar, dark corn syrup, etc. These usually work out just fine, as again, the effects and taste are (usually) pretty subtle.

First time I made kaisers(Reinhart's BBA), I used molasses. Turned out great. I have since bought a lot of the powder and syrup from nybakers.com. Glad I did, and it is nice to have on hand for authenticity, but again, their presence in breads is subtle(usually, my opinion).

a semmel won't taste the same without it.  You can also make your own malt but give yourself a week to do it and use good quality barley.  I forgot my self made malt when I flew here to S. Korea.   Outside of Austria is the only time I bake kaiser rolls so I have to settle with a teaspoon or two of brown sugar.  It will have to do for now.  :(

Mini

Mini, can you tell us how to make our own malt powder from barley?  I always have barley on hand, but malt powder is another matter.  I have to order it off the internet and it is pricey when I add postage etc.

Thanks

http://www.thefreshloaf.com/node/6567/make-your-own-diastatic-malt#comment-117066

:) Mini