April 16, 2013 - 1:21pm
Bagels with Diastatic and Non-Diastatic Malt Powder
This picture of my bagels has only taken me days of messing with my computer and reading and rereading Varda's instructions on how to put a picture up. I don't really know if I could put another picture up again. I contributed the recipe a few days ago before I could put a picture up. I made sesame, plain, onion and poppy seed. I did a 10 hour cold retard rise and a 30 second on each side boil in non-diastatic + sugar soln.
Share
Those look great, but I have some good news and bad news for you. I am just getting ready to cut the site over to a new version of the software it runs on, probably later this evening. The good news is it should be much easier to attach an image to a post, but it will mean a bit of relearning how to do it. :/
-Floyd
Oh goody! I never did manage to post pictures so maybe now I can learn the new, easier method! Thanks Floyd, A.
It seems most bagel recipes use non-diastatic barley malt powder or barley malt syrup. However Reinart uses diastatic powder because of the increased enzyme action. My question is, "is one really better than the other"? Or is it more "which ever way you like".