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Looking for Barley Malt Powder in SF

rahir Jun 6, 2009 10:38 AM

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!

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  1. wolfe RE: rahir Jun 6, 2009 10:42 AM

    Recent thread with suggestions.

    1. a
      Adamsimpson RE: rahir Jun 6, 2009 11:52 AM

      What the crap do you use barley malt for? Same application as Malted Milk?

      2 Replies
      1. re: Adamsimpson
        rahir RE: Adamsimpson Jun 6, 2009 11:55 AM

        I'm using it in a cupcake filling and, if I can find it, a cookie recipe, too. It's a little different than malted milk, I think.

        1. re: rahir
          cakebaker RE: rahir Jun 7, 2009 11:58 PM

          to help you i need a little more info. what exactly does the recipe call for? there are 2 types of malt powder (diastatic and non-diastatic) and also malt syrup as well as malted milk powder. Malt powders are sweeteners in baked goods and each has a specific purpose. Diastatic has the presence of enzymes that have converted starch to sugars and is most often found in yeast based products and non-diastatic does not have enzymes. If it's for a filling I'm assuming you are wanting malted milk powder or possibly the syrup as a sweetener as both true malt powders are more appropriate for baked goods like bagels for example. Let me know more and I can suggest a source. the point is they are very different and not really interchangeable so you shouldn't substitute one for the other, in particular in a cupcake filling.

      2. j
        Joel RE: rahir Jun 6, 2009 05:37 PM

        Beer making supply stores should have it.
        There's a place in the Inner Richmond (Geary? Clement) whose name I've forgotten; they sell wine and beer-making supplies.
        Although serious beer makers use whole-grain malted barley, the next level down in authenticity is malt syrup, then down to malt powder.
        Found it:

        1. w
          wally RE: rahir Jun 6, 2009 06:11 PM

          It doesn't help but I last purchased it at Berkeley Bowl. Have you tried Rainbow?

          1 Reply
          1. re: wally
            rahir RE: wally Jun 6, 2009 07:29 PM

            I haven't tried Rainbow yet, but armed with a car, I'm heading there tomorrow!

          2. s
            skwid RE: rahir Jun 6, 2009 08:55 PM

            I would stop in at a beer brewing store as they are pretty much gauranteed to have what you want. San Francisco Brewcraft is a good place to start (as mentioned in another post). You may also be able to purchase as much or as little as you want (i.e. weigh it out yourself).

            1 Reply
            1. re: skwid
              Nancy Berry RE: skwid Jun 7, 2009 07:19 PM


              San Francisco Brewcraft
              1555 Clement Street, San Francisco, CA

            2. Zeldog RE: rahir Jun 7, 2009 07:43 PM

              Rainbow has had it in the past, but not consistently. It was in the bulk food section near the flours. If they don't have it, SF Brewcraft is a sure bet.

              1. r
                rahir RE: rahir Jun 8, 2009 11:21 AM

                Thank you, everyone! The recipe called for barley malt powder, and I found it at Rainbow. Now I can follow the recipes in hand and make cream filling for cupcakes/homemade twinkies.

                6 Replies
                1. re: rahir
                  Robert Lauriston RE: rahir Jun 9, 2009 10:32 AM

                  If the filling seems weirdly gummy or grainy, try substituting malted milk powder. I've never seen malt powder called for except in doughs and batters.

                  1. re: Robert Lauriston
                    cakebaker RE: Robert Lauriston Jun 9, 2009 09:12 PM

                    Rahir, I agree with Robert's comment. If you read my original post...I'd be surprised if your filling really called for non-diastatic malt powder. It can be bitter on it's own and I can't imagine how it would be used as a sweetener in a filling. Many recipes are not written as specific as they should be and then the baker blames themselves when it is really how the recipe was written. I post this as I always hate to see bakers waste ingredients for a poorly written recipe. hope this helps. I think you really want malted milk powder.

                    1. re: cakebaker
                      rahir RE: cakebaker Jun 10, 2009 12:36 PM

                      I used the barley malt powder from Rainbow, and these twinkies turned out amazing. The filling calls for a good amount of powdered sugar in addition to the barley malt powder, which gives it a heavenly marshmallowy type taste. By the way, these are vegan twinkies, and many thanks to Jennifer's recipe over at schmooed food (http://shmooedfood.blogspot.com/2006/...).

                      1. re: cakebaker
                        Zeldog RE: cakebaker Jun 10, 2009 08:03 PM

                        I was curious so I searched for homemade twinky recipes and easily found a couple that were very specific about using malt powder, not
                        malted milk powder, including rahir's. This is not surprising at all. Malted milk powder is just malt power plus powdered milk, sugar and other stuff you might not want in your recipe.

                        1. re: Zeldog
                          Robert Lauriston RE: Zeldog Jun 11, 2009 09:07 AM

                          Twinkies are kind of gummy, so it makes sense.

                    2. re: rahir
                      Zeldog RE: rahir Jun 9, 2009 05:39 PM

                      Homemade twinkies! That's hysterical! I can't wait for the Cook's Illustrated article: "We were not satisfied with the texture of the cake, which, frankly, tasted too much like cake. Doubling the amount of Crisco didn't help, so we cut up a foam mattress into twinky shapes and found it to be an excellent approximation of the original."

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