The Fresh Loaf

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Is there any advantage (or disadvantage even) too...

Anonymous baker's picture
Anonymous baker (not verified)

Is there any advantage (or disadvantage even) too...

Having barley malt syrup in ones sourdough starter?

I say 'having' (and not feeding ones starter with malt syrup) as I want to put some in my dough and my starter, at the moment, is just a little piece of dough taken after the bulk ferment for the next bake.  

Thank you. 

P.s. and do you think it'd suit a durum flour pugliese bread? I'm thinking of making it 100% durum flour with barley malt syrup and topped with sesame seeds. 

mwilson's picture
mwilson

Hi Abe.

Malt syrup (malt sugar) will accelerate fermentation and promote lactic acid production. As you well know durum ferments fast already and adding malt might make it even faster! Be careful... Your dough could break.

Lechem's picture
Lechem (not verified)

Starter is maturing but it's a high percentage durum flour Levain. I'm in two minds how to proceed. One is to refrigerate after it matures and carry on in the morning so the Levain has been retarded for more flavour. The other is to make the dough and bulk ferment in the fridge (it only recommends a 1 hour bulk ferment at room temperature in the recipe). 

But after what you have just advised I'm going to miss out the barley malt as you have reminded me that I'll be pushing the limits.