November 7, 2007 - 5:18pm
Malted barley flour
I came across some malted barley flour in a store recently. What exactly are its uses? Is it the same thing as diastatic malt? The label says Malted Barley Flour (Regular diastatic). I'd appreciate any info. Thanks
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It's kind of the same thing. Most flours, except organic, here in the U.S. contain malted barley flour. It's used as a kind of dough conditioner,to help feed the yeast during fermentation, though too much of it breaks down the starches. You can't use it for baking straight. Suggested use are 0.5% of flour weight for already malted flours and 0.75 to 1 % for unmalted flours.It is best to divide the malt between starter and the rest of the dough. It takes 45 minutes for diastatic malt to become functional in mixed doughs and 8 hours for the enzymes to work effectively. This is according to RLBs bread bible. I'm not sure what she means exactly by these 2 times. But, yes, it basically the same thing as diastatic malt.
Actually, maybe you can clarify it one step further, please...
I was in a local "New Frontiers" store (whole foods), where they also sell bulk grains and other items.
They had a bin full of what is labeled "Barley Flour". Is it safe to assume that is malted barley (diastatic malt) ?
No.
Chickadee, what store were you in and do you remember the brand name on the package? I've been searching for a local (ie non-mail order) source of diastatic malt for years. Thus far, with no success. *sigh*
EDIT: DANG! Another necropost! Oh well, never mind .... LOL!
Kitchen Barbarian.. I am new to the malted barley flour (diastatic) is what I just picked up the other day at our area Mennonite (or maybe Amish ..not 100% sure) . I bought it because a store bought bread my family likes has it listed in the ingredients (along with cracked wheat). Ahhh there is a wealth of great things out here in the world and God thank the internet for helping us learn about them ;-) . I don't know if you have found ya some or not. You might also try King Arthur Flour. Good luck.