Adjusting falling number by adding malted barley
I've been using giusto's baker's choice, and my loaves have been a bit pale. I suspected low amylase, asked Giusto's for the spec, and the falling number is a minimum of 300+ (with no malted barley added, it's pure wheat flour). It turns out they have the identical spec flour, except with malted barley added to bring the falling number down to 250+, called Golden Haven flour. But none of the stores around here seem to carry Giusto's golden haven, so I think I've to add malted barley.
Now onto the question: I added about 0.75% barley, and it certainly made a HUGE difference (much better crust caramelization, and I think it even tasted better too, more flavorful - but I could be imagining that). So far, so good, but I don't know whether that's the correct amount to add to bring the falling number to where it should be. What do people recommend? I've read that too much malted barley can destroy your bread, too little barley means too little amylase...
Thanks for the help!