I decided that the first recipe I'd tackle is for hamburger buns but I will shape and bake them as hot dog buns. How crucial is the malt syrup? I don't have any, but I do have diastatic malt powder, can I use that instead? If yes, what would the substitution ratio be? The recipe calls for 2 grams of the syrup.
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I decided that the first recipe I'd tackle is for hamburger buns but I will shape and bake them as hot dog buns. How crucial is the malt syrup? I don't have any, but I do have diatastic malt powder, can I use that instead? If yes, what would the substitution ratio be? The recipe calls for 2 grams of the syrup.
