I was unable to find the malt extract in my area of NY, in the end I ordered it from King Arthur. I ordered the powdered and the liquid as well, love them both.

Hoping someone comes by with a local source.

I don't know about NY, but I was able to find malt extract and powder at a store that sells beer brewing equipment and supplies in Culver City. You might try a similar store in NY. My own preference for a substitute is black strap molasses, which can be substituted for liquid malt. The powdered malt does not keep well, unless you can vacuum seal it, as it readily absorbs any moisture in the air.

Lars

I bought mine at a brewery supply store for home-brewers. If you get it there, be sure to get just plain malt. Don't get the malt that has hops in it.

About a month after I bought it, I found some in the health food section of a grocery store. The brand was Eden Organic Malt Syrup.

Look in your yellow pages for Home Brew Supplies or Winemaking. These shops can be found just about everywhere these days. They will have malt extract in powder or syrup form. I think the powder is most often used in baking. Home brewers often buy this stuff by the 50 pound bag. (How do I know?, you ask!) The syrup comes in many variations intended for beer making, often with hops flavor built in as ci lantro has pointed out.

Jim

Thanks everyone!!

I found malt powder in my local cooking supply store, but not sure how to substitute it? Anyone had this experience? I will still go ahead checking out local brew supplies.

I haven't baked with malt extract. But it may help for you to know that malt extract is maltose, which is a sugar. I'm guessing it could substitute on a 1:1 basis by weight with other sugars.

Jim

Verbena05: did you order malt extract directly from King Authur?

Publickman: How did you substitute the powder one? If the recipe says one tbsp, do you just use one tbsp of powder? Black strap molasses sounds like a good one. I will look for it as well.

I didn't substitute powder for liquid, but I have substituted molasses for liquid malt at a one to one ratio. I found the powder a bit difficult to use because it has to be kept away from all moisture and humidity. You should be able to find molasses in a regular market and I find that the flavor works very well in bread. If you really want to use the malt, I very much recommend the malt extract over the powder, especially if you plan to store the leftover powder.

Lars

In case it isn't clear, I refer to both syrup and powder forms as malt extract. That is what they are properly called but it could be confusing.

Jim

hmmm562,

Yes, directly from King Arthur. What they sent me is Suzanne's Specialties Organic Barley Malt which can also be purchased directly from them as well (link provided) According to their site, some of their products can be purchased at Whole Foods. However, I wasn't able to find the malt extract at my local WF's store but you may have better luck than I.

Here is a link that might be useful: Suzanne's Specialities

Liquid malt extract syrup is about 20% water. So if the recipe calls for a certain amount of dry malt extract and you only have liquid, use about 20% more and reduce the liquid in the recipe appropriately.

As mentioned, don't use hopped malt extract syrup, but also don't use what's called 'diastatic malt extract'--that contains enzymes which will convert starches to soluble and fermentable sugars. That's a good thing when making brewskis but not necessarily good when baking.

Something else to consider is that the syrup form of malt extract is terribly messy to handle, It's extremely thick and sticky. The powdered type is way easier to measure out and it's easy to transfer to another container for storage. The syrup would not be easy to measure or transfer and you would need to store any surplus in the refrigerator. I have stored dry malt extract for extended periods of time in a closed container at normal room temperature. I never had a problem. I have had unopened cans of the syrup go bad several times when I did not use them right away.

I would not consider molasses to be a good substitute for malt.. Malt is what gives malted milk, malted milk balls and Ovaltine their flavor. If you can imagine those things flavored with molasses, I think you will understand how different molasses is from malt.

Jim

I use both diastatic and non-diastatic malt powder in my baking. I buy both from King Arthur's as well as their malt syrup.
The malt syrup doesn't keep well as has been stated, and must be refrigerated once opened.
The diastatic malt powder is a living thing that does convert starches to sugars; but it's these sugars that feed the yeast and produce's tasty breads. To be effective you must slow ferment in the fridge overnight for the process to be effective.
Non-Diastatic is "dead" and therefore doesn't require a longer time to be effective. It is used more for producing a nice colored crust on breads and for making bagels! One word of advice, from experience, don't spill any non-diastatic. I once dropped a container and we spent days trying to clean it up. It draws moisture from the air and produces the stickyest floors you've ever encountered. It took repeated washings to get it all off the floor!
It certainly helps in the developement of tasty loafs! I've also found the syrup in health food stores but have gotten away from the syrup in favor of the powders. I like preferments for all my breads!
Happy Baking!
Camo