Advice on malt flour
Hi everyone. I've been a bit slack with recording my bread journey here of late... But never fear, I have been baking bread.
My return to the hallowed Fresh Loaf forum is to ask advice of the elders, I'm sure they're all still here!
I'm going to make a proper rye bread for the first time in quite a while. I happened upon a copy of Claus Mayer's book, Meyer's Bakery, in a TK Maxx of all places and fancied this recipe for Dark rye with rye berries and pumpkin seeds.
340g cracked rye
175g pumpkin seeds
500g cold water - left to soak overnight as a 150% hydration rye starter matures, before draining and adding to.
400g of said starter
400g dark rye flour
10g dark malt flour (or 30g of malt syrup)
So I know enough to have gathered that he is calling for non diastatic malt flour here. Trouble is I haven't any... But I do have the diastatic stuff.
Can I kill the 'diastatic' off somehow? Is it worth it? Shall I just drop it from the recipe? Any store cupboard alternative you may suggest?