Help!!! Re: non-diastatic malt powder
Okay, I am using non-diastatic malt powder for the first time in a new recipe for sourdough kaiser rolls. I mixed the dry ingredients (along with the malt powder) and as I was mixing by hand I noticed the flour felt 'crusty'- no other way to put it. Hmmm. I continued and added the wet ingredients and I could feel little hard lumps in the dough. I assume this was caused by the malt powder (since this has never happened before) and I am wondering what I did wrong. Should I have dissolved the malt powder in the liquid? Is this dough a lost cause? I am using the stretch and fold method so I have another 30 minutes or so to go before I feel the dough again. Arghhhh this is frustrating- just when you THINK you know something about bread you find that you a lifetime of learning yet to do. Suggestions?