gratus fermentatio
Well-Known Member
Did a quick search & found nothing on this, but I'm wondering if anybody has used acidulated malt in sourdough? I thought about grinding the malt into a coarse flour & just adding it to the starter, but I don't always want barley malt flour in the mix.
Then I thought of steeping it or maybe doing a sort of "mini mash" & using the resulting "wort" instead of water in the starter. Anybody tried this? If so, what were the results?
I'm looking to get a more sour flavour in my dough, but I still want a great flavour. I usually use this:
http://www.amazon.com/dp/B000VY8MK0/?tag=skimlinks_replacement-20
Regards, GF.
Then I thought of steeping it or maybe doing a sort of "mini mash" & using the resulting "wort" instead of water in the starter. Anybody tried this? If so, what were the results?
I'm looking to get a more sour flavour in my dough, but I still want a great flavour. I usually use this:
http://www.amazon.com/dp/B000VY8MK0/?tag=skimlinks_replacement-20
Regards, GF.
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