Thanks for the reply, but dri-malt is not synonymous with dry malt extract. I recently bought some dri-malt, and the ingredients listed are barley malt flour, wheat flour and dextrose. Recipes for commercial breads almost always use a tiny bit in their dough; I was wondering for what purpose, and why dri-malt is not commonly used in home baking.
You are correct in that malt extract is used in beermaking, but I don't think dri-malt is.

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