The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

falling number

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venkitac's picture

Adjusting falling number by adding malted barley

May 12, 2010 - 8:04am -- venkitac



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.

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