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BTD Forums  /  SWAMI Xpress  /  Barley Malt (Condiments)
Posted by: Cristina, Wednesday, September 23, 2009, 6:16am
My Swami has placed Barley Malt as a diamond in Condiments.  Is this Barley Malt Syrup? ??) :)
Posted by: Andrea AWsec, Wednesday, September 23, 2009, 1:27pm; Reply: 1
I have it too and assumed it was the syrup. I know Ribbit uses it. ;)
Posted by: 815 (Guest), Wednesday, September 23, 2009, 2:39pm; Reply: 2
Yes, it's the syrup in the jar. It's like molasses..  I get it at the hfs. It's a super beneficial for me..It's not bad  in coffee..very sticky especially from the refrigerator.  I use it in smoothies mostly  :)
Posted by: Ribbit, Wednesday, September 23, 2009, 3:08pm; Reply: 3
Yes, it's very sticky.  The flavor is ... different.  But I like it a lot.  I had some this morning on teff pancakes with peanut butter.
Posted by: JJR, Wednesday, September 23, 2009, 6:20pm; Reply: 4
I have to try it.  I have some but I wasn't sure what to do with it.  I guess I should mix it with my oatmeal sometime.  

Does anyone know if it's a yeast feeder?
Posted by: Ribbit, Wednesday, September 23, 2009, 6:33pm; Reply: 5
Might be nice in a smoothie too.  Like a malted vanilla shake?  I just used up the last of mine (as much as I could scrape out) but I want to try it.

Can you get it in powder form?  Malt powder sounds more versatile.

I don't know about it feeding yeast.  Look on the back of the jar and see how much "sugar" it contains.
Posted by: DoS, Wednesday, September 23, 2009, 6:36pm; Reply: 6
Quoted from JJR
I have to try it.  I have some but I wasn't sure what to do with it.  I guess I should mix it with my oatmeal sometime.  

Does anyone know if it's a yeast feeder?


It is ground up and cooked sprouted barley. It is not straight barely. I think it would be friendly towards people with yeast/bacteria/fungi problems. It seems to be for me at least.
Posted by: Lola, Wednesday, September 23, 2009, 8:50pm; Reply: 7
I thought it was similar to cream of tartar, powdered, not actually the syrup...... :-/

like corn starch, but made of barley......
is there such a thing?

if it were syrup, it would say syrup next to barley malt.....

it s just a hunch, a wrong hunch perhaps? ::)
Posted by: Cristina, Wednesday, September 23, 2009, 8:57pm; Reply: 8
Quoted from Lola
I thought it was similar to cream of tartar, powdered, not actually the syrup...... :-/

if it were syrup, it would say syrup next to barley malt.....

it s just a hunch, a wrong hunch perhaps? ::)


You might be right Lola, I saw other things identified as Syrup, like corn syrup in the Avoids, that is why I was not sure with this one.  I guess I will have to check it out at the next trip to the hfs. 8)
Posted by: DoS, Wednesday, September 23, 2009, 9:18pm; Reply: 9
http://images.iherb.com/EDN-49115-m.jpg

It would be hard to call it a syrup because it is thick like you would not believe but... it is more liquid than not.

But you can get powder version as well.

http://ecx.images-amazon.com/images/I/418ef1i4sPL._SL250_.jpg

Either way there is only one ingredient (or should be):

Sprouted Barley.
Posted by: Lola, Wednesday, September 23, 2009, 9:26pm; Reply: 10
thought so......thanks! :)
Posted by: JJR, Wednesday, September 23, 2009, 10:42pm; Reply: 11
So barley doesn't feed yeast?
Posted by: DoS, Wednesday, September 23, 2009, 10:49pm; Reply: 12
Sprouted barley... I would not trust unsprouted. Try for yourself to find out. I can not say for sure. I am just pointing out the difference.
Posted by: 815 (Guest), Wednesday, September 23, 2009, 11:01pm; Reply: 13
It's just like molasses only lighter in color and it gets thick from being in the refrigerator. I use it in smoothies with my Vitamix, it mixes right in. It gives the smoothie a malty taste.  :)
Posted by: Ribbit, Thursday, September 24, 2009, 1:30am; Reply: 14
I didn't refrigerate mine and it's still incredible sticky and thick.  Difficult to get a spoon into.

I've looked for the powder and couldn't find it.  I'll try WF.
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