Diastatic Barley Malt causing a chewy crust ?
From your experience .... diastatic barley malt contributes to a nice gold-brown crust, but does it also cause the crust to be (rather) chewy ? I bake Beranbaum's 'Heart of Wheat' and the crust turned out a bit more chewy then I would prefer ... I used though -diverting from the formula- 1 Tsp of my recently received diastatic barley malt t on three cups of KA bread flour. (that ratio came remommended on the KA packaging)I am not certain if the KA bread flour has already active barley malt in and my addition kind of pushed it over the top ... then the question would be: Does too much diastatic barley malt cause a chewy crust.BROTKUNST