The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Giustos's Malt

martin's picture
martin

Giustos's Malt

I would like to replace the sugarand or honey in some of my dough with Barley Malt Powder/Flour (not liquid). Is there an equivalence for doing this? For example one of my dough is around 7 kg and uses 260 grams of honey.

 

Any advice appreciated.

 

Regards,

 

Martin Prior 

PMcCool's picture
PMcCool

Martin,

 

I did some looking around on the web for information about using malt (the dry powder form) in bread recipes.  The rule of thumb seems to be about one-half teaspoon to 1 teaspoon of malt powder to 3 cups of flour.  In metric terms, that is approximately 2.5-5.0 grams malt per 500 grams of flour.  I'm not sure if it would scale up in a linear fashion for a batch as large as 7kg.  You'll probably have to experiment.

 

The recipes that I did find didn't make a distinction between diastatic malt, which is used as a dough conditioner (because of the enzymes it contains) or non-diastatic malt, which is only used as a sweetener.

 

Sorry not to be more definitive, but I hope that this is of some use.

 

PMcCool

martin's picture
martin
martin's picture
martin

Thanks very much for taking the trouble. I shall be experimenting this weekend and will post the results.

 

Regards,

 

Martin

 

www.bakerette-cafe.com