November 24, 2016 - 11:59am
How do I use this treasure?
Well, I'm excited. I make a very popular bread that is made with a sponge / poolish based on my hubby's homemade beer. He took a loaf down to his beer & wine making supplier, and in exchange they gave me a 500 gram bag of a dark malt (powder). Now the challenge is to come up with a recipe using this yummy stuff and get a loaf back to them!
Any ideas?
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as you would brown sugar. taste it.
Thank you for that information. I had NO clue!
I understand the sweet malt bit (I use malt syrup in some things I bake), but this is a bit different because they roast the malted barley to different degrees and make all different kinds of malt. This one is a dark chocolate type malt but there are so many different kinds, it must be special! :)
This here is not really malt, DME starts for dry malt extract - it's wort, filtered and dried. In essence, it is roasted grain flavored maltose.
Yes, I'm starting to figure that out. It sounds like it is used for a sweetener, for flavouring and for crust colour in bread. There are no active enzymes (as there are in diastatic malt), and no hops (so no bitterness from these). The sugar (maltose) is one that may (or may not) be 'better' for feeding bread yeast, and the sweetness is not so apparent as with other sweeteners (sugar, honey, maple syrup, etc). I'll try adding a bit to some of my breads and see what (if anything) happens!
Here's a good description extracted from a brewer's website:
More research is required... :)
I'm reminded of a malt bread I used to have as a kid. A sticky dense sweet loaf with raisins. Perfect for toasting.
This would be a great additive in bialys or bagels, and even the bagel boil. It would help with the shiny crust and the malty flavors associated with. I can imagine it would be good in quick breads too, like banana, pumpkin or apple spice.
very dark brown color. Think porter or stout beer color. This is basically the sugar extracted from the grain right before fermentation. People add water to it and then add the yeast to make beer. Way easier to mess with than barley malt extract syrup, hme brewers they also add water to and then the yeast to make beer. Fancy do beer makers can use a combination of malted grains brought to the wort stage with smaller parts of dried and liquid BME added.
The brewer should have a bunch of malted grains, ready to be made into wort - barley, rye and wheat if they make beers with these grains. They will come in all colors depending on what kind oif beer they want to make.
Yes, they do have the malted grains too. That's next on my list of things to trade for bread! Meanwhile, it's still nice to have a bag of maltose to play with. :)