March 22, 2008 - 1:46pm
Mighty Malting Power?
Looking at finding some diastatic malt in the UK - I've seen a number of recipes that call for it and I'm interested in experimenting.
A cursory trawl of the 'net seems to turn up more brewing related resources than baking.
Something called 'Diastatic power' is often mentioned which I understand has to do with the enzymatic activity?level? of the malt. Can someone tell me what 'power' malt would be suitable for baking? I'm not at all familiar with using diastatic malt as an additive and would have no clue (other than from recipes) as to how much I would need and therefore how much I should purchase....does it have a shelf life?
Any help would be much appreciated.
Thanks
FP
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Did you see this post for making your own diastatic malt? It was posted by siuflower.
-Chad
I did see that post, thanks Chad.
However I think it would be wise for me to take things one step a time. Before I start trying to make my own malt, I would like to learn a bit more about the 'off the shelf' (so to speak) stuff.
Also I think I'd need a new oven - mine will not allow the low temperatures (100-130F) required to roast the sprouted wheat (it will do a minimum of 150 unless I spend three hours glued to the temperature control - turning on and off)...and I'm not sure where to find wheat berries either! And it sounds like I need to buy a grain mill?
Anyway, it was just a thought. I read that it is often used in larger scale commercial baking operations Perhaps this diastatic stuff is a little too advanced and beyond the scope of someone like myself for the moment.