I have a bread recipe that calls for 5 grams of Amylase. I don't have it on hand and my LHBS doesn't stock it. I was thinking I could finely grind some 2-row in my flour mill, maybe sift it, and then sub that for part of white flour. Not sure how much to use. Any ideas?
Breiss's malt specs indicates that alpha amylase is 55. Not sure what this means.
Breiss's malt specs indicates that alpha amylase is 55. Not sure what this means.