The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Malted barley flour

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chickadee's picture
chickadee

Malted barley flour

I came across some malted barley flour in a store recently. What exactly are its uses? Is it the same thing as diastatic malt? The label says Malted Barley Flour (Regular diastatic). I'd appreciate any info. Thanks

JERSK's picture
JERSK

  It's kind of the same thing. Most flours, except organic, here in the U.S. contain malted barley flour. It's used as a kind of dough conditioner,to help feed the yeast during fermentation, though too much of it breaks down the starches. You can't use it for baking straight. Suggested use are 0.5% of flour weight for already malted flours and 0.75 to 1 % for unmalted flours.It is best to divide the malt between starter and the rest of the dough. It takes 45 minutes for diastatic malt to become functional in mixed doughs and 8 hours for the enzymes to work effectively. This is according to RLBs bread bible. I'm not sure what she means exactly by these 2 times. But, yes, it basically the same thing as diastatic malt.

brachycanis's picture
brachycanis

I found out that a little store that made the best fluffiest donuts in the world used a secret ingredient that they did not put on their printed recipe for their donuts.  And that was malted barley.  Our donuts we made were good just not big and fluffy.  I wonder how you would know how much to use?

leostrog's picture
leostrog

Try to check recipies in this site.

quickquiche's picture
quickquiche

Actually, maybe you can clarify it one step further, please...

I was in a local "New Frontiers" store (whole foods), where they also sell bulk grains and other items.

They had a bin full of what is labeled "Barley Flour". Is it safe to assume that is malted barley (diastatic malt) ?

 

Donkey_hot's picture
Donkey_hot

No.

Kitchen Barbarian's picture
Kitchen Barbarian

Chickadee, what store were you in and do you remember the brand name on the package?  I've been searching for a local (ie non-mail order) source of diastatic malt for years.  Thus far, with no success.  *sigh*

EDIT:  DANG!  Another necropost!  Oh well, never mind .... LOL!