He is an experimenter at heart. The malt experiment was a good one. For most of the ferment the starter grew in step with each other from left to right. It also interested me how some starters had large bubbles and others didn’t. I have no idea what to attribute that to.
The Internet is a wonderful thing for sharing knowledge.
I didn’t see a big difference in fermentation timing. I was under the impression that diastatic malt would add more food to the dough and extend the fermentation time. I didn’t see that in the video.
to vienna dough. More so than to raise the dough. The extra boost in fermentation (and by products) is a welcome complexity. My husband can taste the difference.
This test does not include a flavour test. Would be an interesting addition.
Mini, what do you think about using non-diastatic malt in larger percentages for the taste? That way you would’t have to worry about the gummies. And you could get more of the malt flavor.
i do want just enough so that when the Kaiser roll is cut, a small clump of fresh bread forms. Very important. Hubby knows when I don't use the active malt. I do too. Time to make more malt as the market here is being flooded with cheap kaisers. :(
When I watched this I could clearly see advanced activity indicated by bubbling in the 2.5% malt addition.
Measuring CO2 instead of height makes more sense. Danny's glove technique perhaps? Also a firm dough starter could be better for measuring rise since wet starters don't trap gas so well.
And measuring the point of falling might be better too.
FWIW, I use LDMP (20 Lintner) @ .5% sometimes when I make same day pizza dough. It seems to add flavor and some crust browning. I have seen a recommendation that adding it to bread dough at .5% would give the same result. I have not tried it with bread yet though.
He is an experimenter at heart. The malt experiment was a good one. For most of the ferment the starter grew in step with each other from left to right. It also interested me how some starters had large bubbles and others didn’t. I have no idea what to attribute that to.
The Internet is a wonderful thing for sharing knowledge.
I didn’t see a big difference in fermentation timing. I was under the impression that diastatic malt would add more food to the dough and extend the fermentation time. I didn’t see that in the video.
...that the malt made a slight but not terribly significant difference.
Terry
to vienna dough. More so than to raise the dough. The extra boost in fermentation (and by products) is a welcome complexity. My husband can taste the difference.
This test does not include a flavour test. Would be an interesting addition.
Mini, what do you think about using non-diastatic malt in larger percentages for the taste? That way you would’t have to worry about the gummies. And you could get more of the malt flavor.
i do want just enough so that when the Kaiser roll is cut, a small clump of fresh bread forms. Very important. Hubby knows when I don't use the active malt. I do too. Time to make more malt as the market here is being flooded with cheap kaisers. :(
...in a future video. He implied that his next step will be a comparison bake.
Terry
in a number of ways.
When I watched this I could clearly see advanced activity indicated by bubbling in the 2.5% malt addition.
Measuring CO2 instead of height makes more sense. Danny's glove technique perhaps? Also a firm dough starter could be better for measuring rise since wet starters don't trap gas so well.
And measuring the point of falling might be better too.
The amylase liberates maltose which is primarily utilised by LAB in a sourdough system.
We might expect to see increased acidity with greater diastase additions..
FWIW, I use LDMP (20 Lintner) @ .5% sometimes when I make same day pizza dough. It seems to add flavor and some crust browning. I have seen a recommendation that adding it to bread dough at .5% would give the same result. I have not tried it with bread yet though.