467630 Sat Dec 08 13:12:31 -0800 2007 16 31 Home Cooking 0 3190917 I wanted to make the Montreal style bagels in Alford & Duguid's Home Baking book until I realized it calls for wheat malt syrup in the dough (not in the dunking water). I don't have any. I made tahini rolls instead but I was wondering if I need to buy the wheat malt syrup or are there any good substitutions? The glossary suggests it acts as a dough conditioner. Sat Dec 08 13:12:31 -0800 2007 145606 brittle peanut 1 3190931 You might get away with corn syrup, but I wouldn't try it. many Asian grocery stores carry it. Whole Foods might, too. Sat Dec 08 13:19:50 -0800 2007 3190917 11201 Diana 1 3191014 You can buy barley malt extract from any brewer's supply house. If you can't find it, molasses (dark) seems to be a better match than anything, but it's not perfect. Also try health food stores. Sat Dec 08 13:59:26 -0800 2007 3190917 10926 mnosyne 1 3191182 I have seen it in natural food stores ; I just didn't have any on hand when I wanted to start making them but hesitated to substitute anything for them. As I said, I decided to just make something else. But still I wondered, should I seek out the malt syrup? Sat Dec 08 15:15:53 -0800 2007 3190917 145606 brittle peanut 2 3191220 The malt you can buy at Asian stores is good. And it does add that nice tad of gloss and slight flavor boost to many other items. Use it in tiny amounts (like 1/2 teaspoon) tossed with hot steamed veggies, or saute. I once bought it for a single recipe use and ended up making it a staple grocery item. Sat Dec 08 15:37:23 -0800 2007 3191182 61669 Quine 3 3191502 Where is it usually stocked (what category of food does it belong to, if you know what I mean)? Sat Dec 08 17:48:34 -0800 2007 3191220 145606 brittle peanut 2 3191286 I use it as a flavoring agent/sweetener in Lahey's No-Knead Bread. It really gives it a 'toasty' flavor. Sat Dec 08 16:08:18 -0800 2007 3191182 10926 mnosyne 1 3191367 As far as I know there is no such thing as wheat malt syrup. Malt is made from barley, not wheat. And, as mnosyne mentioned above, you can find malt syrup at any home-brewing supply store, though perhaps in quantities larger than you actually want. Sat Dec 08 16:45:45 -0800 2007 3190917 12456 Euonymous 2 3191499 Well, both barley and wheat malt syrups are discussed in Home Baking, and I've found wheat malt syrup for sale on the internet and called for in pretzel recipes. Anyway, thanks! I'll check into it. Sat Dec 08 17:48:06 -0800 2007 3191367 145606 brittle peanut 2 3193179 Malt can be, and is made from any grain. malt Syrup extract is available from many of these and is most often used to brew beer. Both Barley and Wheat are malted (Malt-o-Meal is made from malted wheat.), as are other grains, like rice. malting is just a process. Many types of sryups are available, but Barley is the most widely available, to be honest! Most malt syrups can be found in stores near the sweeteners and other syrups. A health food store or Brewer's supply is your best bet. Sun Dec 09 14:51:30 -0800 2007 3191367 11201 Diana 3 3235356 We misuse the word malt...the term should be malted barley, malted wheat, etc. I checked when I was at the asian market yesterday, and there is a jar of malt wheat syrup...those ARE the words on it. I looked in my cupboard, and found that I'd bought a jar, some time ago. It's not expensive at all. AnnieG Mon Dec 24 19:38:38 -0800 2007 3193179 99375 violabratsche 1 3234655 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). Mon Dec 24 11:17:34 -0800 2007 3190917 145606 brittle peanut 2 3234825 I remember doing that with wheat berries as a kid. It was part of experimenting with sprouting seeds. Sprouting turns some starches into sugars. Darker beers are made with malts that are roasted longer and hence darker in this drying step. Malt powder that I bought bulk at the health food store was labeled as 65% maltose (presumably the rest was unconverted starch). Maltose is a complex sugar made of two glucose molecules. Plain corn syrup is straight glucose (dextrose), cane sugar is sucrose, joined fructose and glucose molecules. paulj Mon Dec 24 12:42:26 -0800 2007 3234655 12139 paulj 3 3301204 Does anyone have a resource for "Malted Wheat Flour" or "Granary Flour" in the US? I found it in the UK But costs more to ship that the product {$65.00) for 10 pounds. NOT! My friend and I grind our own wheat to make bread and have found this recipe. It gives a nutty flavor and texture. Found it in bulk but 2000 lbs a little much for two families don't you think? Thanks nanabannana Wed Jan 16 10:11:28 -0800 2008 3234825 157931 nanabannanax4 1 4714546 you best bet is to go to an "home brewing supply store" for beer, you can find many different kinds of Malt extract there. i currently use "amber", they have wheat, pale, dark... what ever you might find in a beer. try different ones, they seem to run just under $3.00 a pound. you can also go to Wholefoods and buy (i believe its called) Eden barley malt syrup. that works fine as well. the brewery malts just give you more options. trust me i have spent many months and many hours a day researching bagels and how to make them, now i have my own company. Tue May 26 00:32:27 -0700 2009 3190917 292438 rockstar bagels 2 4724846 Just discovered your rockstar bagels at SummerMoon. Thank goodness...I had despaired of ever finding a calorie-worthy bagel in Austin. Good job! Fri May 29 08:14:21 -0700 2009 4714546 254191 maggie_eats 1 4714633 I usually make bagels with Eden Organic barley malt syrup-- http://www.edenfoods.com/store/product_info.php?products_id=104050 It also makes fantastic malted milkshakes. Tue May 26 04:36:01 -0700 2009 3190917 198087 David A. Goldfarb