May 8, 2017 - 8:24am
adding malt to dough
Hi everyone
Looking for the best way to get Au levain bread so no acidity at all wanted I have seen some people adds malt to final dough which cuts the acidity. I also wonder if it will also cut the acidity retarding the dough in the fridge.. Anyone that uses it could please let me know his experience with it and what kind of malt.
All best
Martz