Hey All,
i've been using Central Millings Type 85 organic flour for my 'house' sourdough bread and usually buy in 50 pound bags, I was going to rebuy and started wondering if I should pick up the Type 85 Malted Organic flour instead, I was wondering if anyone had any thoughts around malted type 85 and if its better to work with over the regular Type 85? I tend to stick to 80-85% dough's, all Type 85.
Thank you,
Jon
I believe malting increases enzymatic activity in the flour and provides some simple sugars that can be metabolized by the yeast/leaven. It helps condition the dough and from what I understand generally improves the breadbaking characteristics of the flour without affecting flavor. I have used both type 85 organic and the type 85 malted from their red rose line of products, and I haven't found a gigantic difference in them, though I generally don't use higher extraction flour as the primary component of my bread so the difference may be more dramatic for a loaf that's 100% type 85. Either way they are both good flours and I think a big plus is the type 85 malted from the red rose line is cheaper than the organic one.