October 12, 2006 - 6:00pm
Giustos's Malt
I would like to replace the sugarand or honey in some of my dough with Barley Malt Powder/Flour (not liquid). Is there an equivalence for doing this? For example one of my dough is around 7 kg and uses 260 grams of honey.
Any advice appreciated.
Regards,
Martin Prior
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Martin,
I did some looking around on the web for information about using malt (the dry powder form) in bread recipes. The rule of thumb seems to be about one-half teaspoon to 1 teaspoon of malt powder to 3 cups of flour. In metric terms, that is approximately 2.5-5.0 grams malt per 500 grams of flour. I'm not sure if it would scale up in a linear fashion for a batch as large as 7kg. You'll probably have to experiment.
The recipes that I did find didn't make a distinction between diastatic malt, which is used as a dough conditioner (because of the enzymes it contains) or non-diastatic malt, which is only used as a sweetener.
Sorry not to be more definitive, but I hope that this is of some use.
PMcCool
www.bakerette-cafe.com
Thanks very much for taking the trouble. I shall be experimenting this weekend and will post the results.
Regards,
Martin
www.bakerette-cafe.com