Submitted by Moriah on April 23, 2009 - 7:00pm
Has anyone been able to find kosher diastatic malt? I've looked online but can only find (yikes) 50 lb quanities! Is there a good substitute? Does it make that big of a difference. I see it mentioned everywhere in baking books and blogs.
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What are you baking?
Do you have a recipe that you plan to bake that calls for diastatic malt? If not, you don't need it.
whole foods
King Arthur carries a 16oz. package. I can't say for sure if it is kosher, but a simple e-mail to them would answer that. Otherwise I would try your local Whole Foods if you have one. It never hurts to call and ask.
KAF malt
Hi, I use the king arthur's malt and Ilove it! there is nothing trayve about it. I am at work right now, so I can't look at the package. If you want me to read off the package and email back when I get home later, let me know.
Peace,
ivyb
If you check it out
I'd really appreciate it. I can't use it unless it has a reliable hescher. Thanks!
:-( no helachek.... (diastatic malt powder)
Hi Moriah,
Sorry for the delay in getting back to you. I am sitting here with the package in front of me. There is nothing posted, no K, no D, nothing. The ingredients are listed as such: INGREDIENTS, MALTED BARLEY FLOUR, WHEAT FOUR, DEXTROSE. Processed in a facility that also packages products containing eggs, milk, soy, tree nuts, and wheat.
I do not use in my challah, since it would void a pareve, but, you are right, there is nothing actually posted (guess this would fall under the same listing as Trader Joe's salad dressing.. nothing "not kosher" in it, but, no helachek either...)
Is there a kosher bakery nearby that you can possibly buy some K-certified malt from? Have you emailed KAF to inquire as to the kasruth? Maybe I can ask my cousin (Rabbi) for advice? (But, not till after tomorrow night!)
Gut Shabbos, keep me posted....
Peace,
ivyb
You could make your own
If you can get raw barley that is certified kosher then you should be able to malt it yourself pretty easily.
It is a process of soaking, draining and allowing to sit until it starts sprouting; then you could dry it in a cool oven or in the sun. Grind it in a grain grinder or even in a blender. Peter Reinhart discusses malting wheat kernels in BBA, and barley is basically the same idea. Also search for beer homebrewing sources of information.
I would think you want to use raw/whole/sprouting barley but hulled barley/groats which have the hull removed may still sprout. From what I've heard pearled barley won't sprout because the germ has been removed.
This is something I've been meaning to try, but not for kosher reasons.