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
200g water
400g dark rye flour
20g salt
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?
Thanks people!