beer and quite singular. by the way don’t trust american microbrewed versions. unless someone has started doing it the authentic way (drying the malted barley over open beechwood flames, rather than in a kiln) (5 replies, last updated by orakildba June 13, 2009)

I’m making a whole wheat loaf bread, and I used barley malt extract instead of the molasses I usually use, using 1/3 c instead of 1/4 c. The dough seems to be very, very slow in rising, way slower than usual. Reading about... (6 replies, last updated by Channa April 6, 2009)

I use barley malt extract in my no-knead bread. 1C white bread flour; 2 C whole wheat flour; 2 tsp salt; 1/8 tsp rapid-rise yeast; 2 heaping soup spoons barley malt extract; 1-5/8 C water. It makes a wet dough but is very good. (1 reply, last updated by mnosyne August 22, 2007)

A Korean store specializing in gokshik (various grains, powdered or whole) might carry it. They tend to carry barley and various malted things, so a barley malt powder might not be too far off the mark. The only one that... (6 replies, last updated by PseudoNerd February 4, 2007)

I’m looking for barley malt powder in San Francisco, preferably in the Cole Valley/Haight/Richmond/Pac Heights/Sunset/Downtown areas. Any potential leads? Thanks! (17 replies, last updated by Robert Lauriston June 11, 2009)

What’s the difference b/w Korean and other 100% barley malt syrups? (5 replies, last updated by wolfe July 25, 2008)

Malt is a grain, usually barley, that is allowed to sprout, and then dried and ground. In the process some of the starch turns to sugars. It’s a major flavor ingredient in Grapenuts. It is also mixed with dried milk and... (5 replies, last updated by JMF June 16, 2006)

I am happy to report that the Fannie Farmer Baking Book contains directions on p3-4 for making your own wheat OR barley malt powder from grains (basically you grind dried, sprouted grains). (16 replies, last updated by maggie_eats May 29, 2009)

Velda Mae, If you are substituting for sugar and want that malty taste, you want pure barley malt powder, not malted milk powder, which contains powdered milk and other stuff in addition to malted barley (and sometimes malted... (22 replies, last updated by Zeldog September 30, 2009)

The pressed barley package had a recipe for barley cooked with rice. There is also a popular drink made with malted barley and rice. I don’t know about dishes that use barley without rice. (30 replies, last updated by Whosyerkitty February 8, 2009)

Thanks everyone! Greg: I’ve been looking for malt powder for ages and haven’t found it. I actually bought some whole-grain barley to sprout and dry myself, but would much, MUCH rather get ready-made powder. Where does... (18 replies, last updated by tissue May 30, 2003)

Malt powder, aka didactic malt powder, is pure maltose, the sugar you get when you ferment barley. Malted milk powder is maltose plus powdered milk and other ingredients. The two are not interchangeable, so be sure to use what... (9 replies, last updated by ziggylu December 16, 2008)

I picked up malt flour in a Korean grocery store and there were several types to choose from. I’m curious how it fits in with Korean cooking? Aside from Korean, has anyone ever used it for anything? This is kind of a return... (0 replies, last updated by Ida Red September 13, 2006)

I am guessing at bit here: the main malt flavor comes from maltose, a sugar composed to two glucose simple sugars (regular sugar is sucrose, a fructose and a glucose). A major source is sprouted grain, especially barley. As kid we... (24 replies, last updated by ChowFun_derek December 14, 2008)

Grapenuts are also flavored with malt. Malt is a sugar made from sprouted grain, usually barley. Malt seems to have fallen out of favor as a flavoring in the USA, but, judging from offerings in ‘ethnic’ markets and... (54 replies, last updated by Will Owen August 8, 2008)