Differences in using dried malt extract vs malt flour?

I’m using non diastatic malt flour for the purpose of flavoring and sweetening my baked goods but im wondering if I should just use brewery non diastatic dried malt extract instead which is the sugar byproduct. What are the advantages of either? I don’t know if it’s worth continuing with the flour if it’s essentially a diluted form of barley extract, at least for my purposes

submitted by /u/Spiritual_Message725
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