what's the deal here, which one should you use? There is also barley malt syrup in recipes what are the various schools of thought on this? Log in or register to post comments red malt or BMS (which is also non diastatic) or both in them. Most of the flour already has diastatic malt added to it at the mill. Log in or register to post comments I always use Barley Malt Syrup Log in or register to post comments
red malt or BMS (which is also non diastatic) or both in them. Most of the flour already has diastatic malt added to it at the mill. Log in or register to post comments
red malt or BMS (which is also non diastatic) or both in them. Most of the flour already has diastatic malt added to it at the mill.
I always use Barley Malt Syrup