Plain Malt Extract, LME & DME

Replace the sugar called for in your bread recipes with an equal amount of dry malt. Malt is a sugar that bread yeast prefer and will improve yeast activity. Using as much as ΒΌ cup per pound of flour will help to develop a lightly golden brown crust as the loaf is baked.

Bakers requires an assortment of bread baking ingredients.


Fill Your Home with the Fresh Baked Aroma of Sourdough Bread.