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Quotes From Students – “The supreme question of any class – can I use what I learned? Yes. I use a lot of the breads we made in class on a weekly basis in my bakery and my customers enjoy my new skills.”

— Al, Bay St. Louis, MS

Malted Barley Extract

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Malted Barley Extract - We wouldn't dream of making bagels or Kaiser rolls without barley malt extract, and neither should you! Barley malt extract, improves the taste and texture of the breads it is used in. It goes by a number of names, barley malt extract and malt extract among them.

If a malt extract doesn't specify what grain it is made from, chances are pretty good it was made from barley. Barley is a grain used mostly in brewing beer and making Scotch Whisky. Barley malt extract adds a nice taste to breads where it is used.

For our recipes, use as light a malt as you can find, either liquid or dry, diastatic or non-diastatic and you won't have to worry about changing the recipe.

Any combination of these characteristics will work just fine. The important things to avoid are hopped malt extract which is really only useful for making beer, darker malt extracts which could overwhelm our recipes, and the malted milk powder sold in many grocery stores as a milk flavor enhancer which has too little malt in it and too much sugar. The best places to purchase barley malt extract are health food stores and brewing supply houses.

Because of differences in brands, I am not recommending a specific malt, such as light or amber. If you are confused, the staff at a brewing supply house can give you good advice. Just tell them you want a light un-hopped malt extract, and it doesn't matter if it's diastatic or non-diastatic. Tell them you're using it to make bread, not beer. They'll take it from there.

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