Any Home Bakers Here?

[N F C]

@JanetMarie you should enter your mini gingerbread houses in this contest:
9th-annual-nyd-hatch-a-long-2018-hal-baking-gingerbread-contest.1209644

 

[rjohns39]

Are there any substitutes for the non-diastatic powder? I don't think I have any...

 

[N F C]

Apparently it's not my day. I made a batch of toffee and it's been so long since I last made it, I goofed and spread it out on a pan too small. Now it's about 1/4" thick.

Really hope I don't break anyone's teeth! Maybe I should put a warning label on it...eat at your own risk.

 

[N F C]

Are there any substitutes for the non-diastatic powder? I don't think I have any...

My package says "A sweet derivative of roasted barley".

I did a quick search for substitutes and didn't come up with a lot. There is this info that's interesting from Artisan Bread Baking:
"Non-Diastatic Malt is a substitute for sugar and does not contain the enzymes to enhance the breakdown of starch into sugar. This malt is used as a source of sugar, so in a sense is it a substitute for the starch-into-sugar-converting ability of the diastatic malt. It helps the rise of the dough, but only in so far as it is a sugar. In syrup form it adds a slight tan color to the dough. Of course, being a sugar, using too much of it may reduce the rise or adversely affect the taste of the bread or both."

Another site I looked at said sugar was not a good replacement for it.

Others said it was available at health food stores.

So bottom line (at least from me) is:

 

[rjohns39]

My package says "A sweet derivative of roasted barley".

I did a quick search for substitutes and didn't come up with a lot. There is this info that's interesting from Artisan Bread Baking:
"Non-Diastatic Malt is a substitute for sugar and does not contain the enzymes to enhance the breakdown of starch into sugar. This malt is used as a source of sugar, so in a sense is it a substitute for the starch-into-sugar-converting ability of the diastatic malt. It helps the rise of the dough, but only in so far as it is a sugar. In syrup form it adds a slight tan color to the dough. Of course, being a sugar, using too much of it may reduce the rise or adversely affect the taste of the bread or both."

Another site I looked at said sugar was not a good replacement for it.

Others said it was available at health food stores.

So bottom line (at least from me) is:

Thanks. I'm going back to my box of stuff I bought for class. I don't recall if it was on the list of supplies... So dig through the bread making bins and hope. Or just order a bag from KA.

 

[N F C]

I had to laugh looking at these disasters...
holiday-baking-fails

I've had my share of the "reality" ones

 

[N F C]

Look what else I found today:

Other baking tee's available too:
funny-baking-t-shirt-1

 

[ronott1]

Trying to upload:

The next step is to click thumbnail and it will go up into the post.
You are doing great!

 

[ronott1]

Are there any substitutes for the non-diastatic powder? I don't think I have any...

molasses does the same thing

 

[dunnmom]

Apparently it's not my day. I made a batch of toffee and it's been so long since I last made it, I goofed and spread it out on a pan too small. Now it's about 1/4" thick.

Really hope I don't break anyone's teeth! Maybe I should put a warning label on it...eat at your own risk.

Have you ever tried to use a silpat for toffee? I used it for peanut brittle, and boy did it spread... The buttered pan batches turned out pretty thick in comparison.