I noticed malt vinegar in the hypermarket today. It may have been on sale for years in Finland but I've never used it (just balsamicos, white vinegar and apple wine/cider vinegar). This was the first time it caught my eye. It's strange that malt vinegar is not used commonly here although we have a large barley malthouse and a couple of breweries even in this middle-sized (120 000 inhabitants) town. The same issue is discussed on some Finnish cooking-related discussion boards/platforms: the use of malt vinegar is seen as a "British only" custom like "mämmi" (black rye-syrup-bitter orange pudding) in Finland. The bottle etiquette (and a quick Google search) told me that it's used mostly in Anglophone countries as a french fries/chips seasoning. CookingBites search indicates that it's commonly used in e.g. pickling, chutneys, mint sauce and brown sauce too. How do you use it? Does it work in bread making/as a dough seasoning - would you recommend to try it in a Christmassy "sweet'n'sour" flatbread (focaccia derivative) with buttermilk, syrup and spices? It seems presumable that a fermented barley product like malt vinegar would be great in baking/bread making.
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