Could someone please do a blog post about non-diastatic malt powder? I really love it for bagels, but I don't make nearly enough bagels to use up a pound of the stuff in a year, and I end up with a container of hard taffy. I suspect it would be useful as an additive in a lot of baking, but I don't know what to try it in or how much to try for various kinds of things. I'd love to hear of other ways to use it. Val

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