Sorry if this belongs in the dough doctor category... but I’m curious if anybody has ever used Malted Milk Powder in their dough? I know a lot of people use malts in their dough, and I’ve also heard of people using powdered milk too. So why not use Malted Milk? First ingredient is wheat flour and malted barley. So why not? I know there are tons of threads about Diastatic Malt and its benefits. I’m not trying to get into the super in depth conversation about diastatic vs non-diastatic and starches/sugars. Just curious if anybody uses it, or has tried to use it? Does it affect the flavor? Recommend or not?