The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

homemade malt powder

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jennyloh's picture
jennyloh

 


I'd say this looks more like bagels.  The previous ones were a little too small.  4 oz are the right size.  I also used a homemade malt powder,  tried to sprout my own with wheat berries.  Soaked for 3-4 days.  There was a little white sprout, but somehow didn't like the ones in Dan Lepard's book on The Homemade Loaf.  But I went ahead to dry and grind it then.  I added in this ingredient, but still without malt syrup,  I substituted with brown sugar.  The colouring looks fine I guess.


The puff was much better, the taste was chewy and there's a tinge of sweetness - could it be the malt powder?  I wonder. Perhaps.  


But my 2nd batch that went in didn't puff as much,  see bottom left picture,  the comparison,  the one on the right is the 2nd batch,  I suspect its the ice cold water,  most melted after the 1st batch.


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