I’ve been reading the forum for some time but have just now registered.
Having grown up in Wisconsin and eating bratwurst from early on, I’ve always eaten them on brat buns, which I’m unable to find in the area of the country where I live now.
I’ve recently found a recipe for brat buns aka Semmel Rolls. You can see the recipe here: http://www.bratwurstpages.com/bratsides.html
One of the ingredients is listed as malt extract. On the KA website they have both Diastatic and Non-Diastatic malt powder available. Which malt powder should I use for this recipe?
Thanks ahead of time for your help.