My Challah recipe calls for Malt Syrup, and our Baking Chef/Instructor had us just substitute Molasses 1:1 as being "close enough". Which has always worked, fine But, a close friend owns a home-brew supply store, so I can get all the malt syrup I want, but it is silly for me to open a 3.3# can of malt syrup for only 2g.
So if my recipe calls for 0.6% of malt syrup, any idea how much D.M.E. and water I can substitute in?
And should it be Diastatic or Non-Diastatic?