Stressed Yeast and Acid Malt

Test bake of combining: stressed yeast, lactic acid and malt.

This is done by making a simple water solution of salt, yeast, and acidulated malt flour which is left to stand at room temp for 40 minutes.

This specialty barley malt apart from bringing lactic acid into the dough it also has high enzymatic activity (DP 100Lintner). In this bake, only a small amount 0.5% is used enough to reduce dough liquid pH down to 5.2 (before adding flour) and at the same time not ‘over-diastasing’ the flour.

Solution

57g water ; 2g idy ; 1g malt ; 4g salt

Dough

200g flour ; 113g water ; all the solution above

Straight-dough method, 02:30 dough mix to bake.

 Acidulated Barley Malt

Vintage me, probably practicing dough kneading by hand !!!

Savvas