May 19, 2013 - 8:38pm
If you were a sweetner...you'd be....
I'm missing a malty flavor in my bread.
I've been using brown sugar, which is fine for the dough...but, I'm not sure about flavor.
I used non-diastatic malt in last weekend's bake and I couldn't really taste a malt flavor.
Its been suggested that I try barley malt syrup or molasses...but I'm concerned about cost.
If you were picking a sweenter to really enhance the maltiness of your bread...which would you choose?
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If you're looking for malty flavor, barley malt syrup is a good choice. A little bit goes a long way, and it lasts for a very long time in your pantry, so it's a good investment even if it is a bit more expensive than some other sweeteners.