So, I've been looking into different things to add flavor to baked goods and found that malted milk powder and non-diastatic malt powder seem to be fairly common ones that I've not done before. More specifically, while I occasionally make bread, I more often make brownies/blondies, and unfortunately the recipe I use doesn't use baking soda or powder and all the malted milk powder that I see recipes add into theirs have it. So I was wondering if I could substitute non-diastatic malt powder (with, I guess dry milk powder if needed) for the malted milk powder to avoid adding the baking soda to the recipe.
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