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+-- Thread: Malt Powder (/showthread.php?tid=97266)
Malt Powder - winkelmom - 03-13-2010
I was planning to make the waffle muffins in the most recent issue and came the the ingredient malt powder. After researching online, I found that there are 2 types....diastatic & non-diastatic. Does anyone know which one should be used in this recipe?
Thanks in advance!
Re: Malt Powder - cjs - 03-13-2010
Hmmm, looking into the non-diastatic versus diastatic, looks like you can use either - according to King Arthur baking info. It's used to aid in rising breads.
Welcome to the forum, winkelmom - hope you'll come back and review the muffins, I'm thinking of making them also.
Re: Malt Powder - labradors - 03-13-2010
Welcome, winkelmom! Hope your waffle muffins turn out well. Not even sure I can get ANY kind of malt powder here except, perhaps, if it's already part of a chocolate-milk mix. LOL! Now I'll have to look.
Re: Malt Powder - winkelmom - 03-15-2010
Got a note today from one of the associate editors. The recipe is calling for malted milk powder. I'll let you know how the muffins turn out!!!
Thanks for all the help!