PCABrewing
Recreational Brewer
- Joined
- Oct 28, 2021
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I've been doing some experiments with Diastatic Malted Barley Flour to see if it actually makes any difference with my bakes. The first test was with some Sourdough loaves but I wanted to try them in something that does typically call for it... Pretzels!
If you're not sure what diastatic malted barley flour is, it's basically extremely finely crushed barley, husk and all. It's supposed to provide a boost of nutrients for the bread yeast and give a darker color in baking.
I have used Malted Barley flour. I'm not sure it includes the hull though... Pretty sure it is de-hulled.
The key is that Diastatic flour means it has the enzymes in it that convert starch into sugar, as we do with our beer. So it is Malted Barley flour, not just Barley Flour.
Bakers call it "Dough Conditioner" and King Edward sells it in 4 oz jars. It should result in more yeast growth in the dough and more bubbles for airyness.
I think you want a slightly longer proof period when you use it as well.
Where did you find it, I have been scouring the web. Last time I bought it was from Bob's Red Mill but they have discontinued it.
BTW your breads look Great!