Adding Diastatic Malt Powder to Unenriched Flour
It feels like ages since i've posted anything, but school and life have been busy. I've been able to bake a bit, especially with a week vacation. Life is interesting.
I found out, while I was checking out different flours/mills suggested by people here on TFL (i was trying to compare prices), that my current flour (Heartland Mill Golden Buffalo) doesn't have any enzymes added at the mill and bakers (meaning, me) would have to add barley or fungal business themselves. And since I couldn't find malt powder at any grocery/healthfoods/supermarket stores in town, I made my own.
Ultimately, my question(s) is/are:
If you have to add malt powder like the mill suggests....how do you know how much? Is there a formula? A general rule of thumb? Something? Any suggestions or answers, if they could be in mass/weight amounts or baker's percentages, would be appreciated.
Also, do most mills leave their non-white flours unenriched like this? It seems kinda weird, but I suppose if they're selling these quantities to pro-bakers who know what they want it makes sense...
Anyways, I'll be experimenting with my homemade malt powder since i made a fair amount. PLease help if you have any ideas! As simple as possible too, i feel like calculating my own falling numbers would be too much hassle....
Thank you friends,