Other than Brewing > All Things Food

DME in Bread

(1/2) > >>

skyler:
Hey, has anyone tried using DME in place of sugar in bread? Does it do anything?

The Professor:
I routinely use DME in my breads (as do many bakeries).  It basically replaces any other sugars, and adds a nice rich character to the bread.

Many of the best Italian breads that come out of the classic, century old brick oven bakeries in Brooklyn, NY use DME or LME in their dough. 

morticaixavier:
The King Arthur AP flour actually contains a portion of malted barley flour. It's part of what makes it so good. barley malt sugars is yeasts very favorite food as far as I can see.

denny:
Haven't tried it in bread, but I make a killer chocolate cake using it.

morticaixavier:

--- Quote from: denny on May 18, 2012, 09:36:35 AM ---Haven't tried it in bread, but I make a killer chocolate cake using it.

--- End quote ---
that reminds me, the other day I replaced about half the powdered sugar in my coco mix with dme and it's really nice, kinda like ovaltine

Navigation

[0] Message Index

[#] Next page