October 19, 2012 - 5:39am
Malted or Not Malted Flour?
If given the choice, should I purchase malted or not malted flour for baking bread? I know that most supermarket available bread flours are malted but is it also the best way to go if given the option?
Thank you, Frank
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or malt-enriched?
Fully malted flour can be used as an additive for bread (in tiny percentages), not as is. Malt-enriched flours are better for breads because they provide more food to yeasts and promote the Maillard reaction, that gives more flavor and taste to the bread.
White bread flour that lists malted barly flour as an ingredient is probably what you want to buy.
For whole grain flours there is enough alpha amylase in the mix to do what the malted barley flour does as an additive.
Thanks to all. Malted flour is the way to go.
Frank
I do not use it. I used to, but to family dietary restrictions I no longer buy any flour with Malted Barley in it. It did take some time to get use to the difference in fermentation. I no longer feel that it is necessary as it does not add any real nutritional value and I have not noticed any perceivable difference in flavor.
I have both available to me so it depends on the recipe. Wildman, your question seems to infer that this would be a deciding factor that would ultimately determine my decision to use malted or not malted flour. My question for you is: would it ever be wrong to use malted flour if I am using commercial yeast or wild yeast or just unneccessary?
Thank you, Frank
Wildman
Thank you for your thoughts!
Frank