malt in sourdough bread
Good morning, I'm just re-reading the bba and lots of bread science articles and was wondering - given the fact that sourdough bread relies on the long fermentation - it would make any sense to use malted barley powder ( which I like to add for the flavor it imparts and the extended shelf life it adds to white breads) in sourdough breads. Or wouldn't it matter because they have a longer shelf life ( mine are good for about 5 days and that's for white only, rye is good for about 8 days) and a bolder flavor from the fermentation anyway? Guess I could just try it out but to be honest, I don't have the finest palate and don't make enough bread to be able to really compare the results. So if anyone could give me a hint on this I'd be happy!!