>I have used the pumpernickel recipe from Rose Levy Berenbaum's Bread
>Bible with great success. It is even better if you throw in a
>tablespoon or two of non-diastatic malt powder (or just diastatic
>malt powder that has been sitting around for quite a while!).
Color me confused! Would some kind soul please explain to me the
difference between these? What role does each of them play in bread baking?
I bake partially whole grainsourdough bread using Eric's recipe on
Breadtopia's website
<http://www.breadtopia.com/whole-grain-sourdough/>, baking it in a
cloche, with really great results. Could I make my bread even better
by using one of malt powders?
Many thanks,
~ irene