Diastatic Malt Powder vs Sprouted Flour
I hear it said that you don't want to add too much diastatic malt powder to your bread dough.
1. Most flour is already enriched with it anyway, so leave it alone!
2. Most people say just add like 1 tsp per loaf anyway
Ok, great, fine. I can get behind this.
I don't understand then how you can make breads with 20-30% sprouted flours – let alone 100%!!
I suppose most people aren't making bread with that much of sprouted barley flour, but even sprouted wheat berries will have a good amount of enzymatic action, right? How does this not turn your dough into soup?
I feel like I must be missing something basic..
I recently sprouted, dehydrated and "milled" some wheat berries. I have about 1 cup of this flour and I'm wanting to experiment with using it. Should I start out by adding a tsp? Or go and make it 10% of my flour?
Would love some input from people with experience with diastatic malt powder and/or sprouted flours!
were the grains "sprouted?"
I soaked them for about 5 hours and then they were laid on a pan in between two paper towels and kept moist for maybe a day? This would have been at 70 degrees or so.
Then they were dehydrated overnight in my oven with the light on. Not sure how warm it gets, but like 90 degrees max.
This is what they looked like when I started to dehydrate them
Here is a post which goes into using sprouted and ground flour.http://www.thefreshloaf.com/node/40502/peter-reinharts-sprouted-whole-wheat-bread If you let it sprout too far before you dry and grind it, the taste will be out of this world, but it will collapse on itself. The trick is to start dehydrating at a very low temp ( I usually use around 100F to 110 F ) as soon as a sprout just starts to show - you can then make bread using 100% sprouted ground flour.
If you go with 10 percent of any odd thing added to a dough you will come out with something edible!
a bit too far but not bad, you have not malted the grain so no worries about too much malt in the dough from using sprotined grains in bread You have to sprout the grains until the sprout, not the 3 thin rootlets that come out foirst, is at least the length of the seed itself - 4-5 days.
Sprouting and Malting Primer
Ah! I didn't realize that those were just the rootlets! I'm sprouting some barley right now to make malt. I'll let it go way longer and see how it goes. Thanks, DBM!
barley as home brewers know from their brew charts. Make sure you rinse the grains every 6-8 hours max so they are less prone go grow mold as they malt. We don't have much mold in AZ biut in other places it is a real problem sprouting berries for 4-5 days