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Author Topic: Diastatic Malt  (Read 2130 times)

Offline pete b

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Re: Diastatic Malt
« Reply #15 on: April 21, 2022, 04:48:50 am »
Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.
I wonder what the difference is, the enzymes are there.

The texture

That's correct. It has to be super fine like 00 flour.
It has to be or it is? It seems like if you buzzed it in a food processor, maybe sifted it to remove a lot of the husk material, then used a spice grinde4 you would have a fine enough powder that would have the same effects.

I guess one could proceed that route but tbh I am looking for a ready to use product.
Of course, not saying that making it from malted barley is the way to go I am just wondering if the result would b3 the same or similar. I did notice the item linked was out of stock. At any rate the next time I make bread I think I would like to whip some up from malt, it should take 10 minutes, then make a loaf with and one without.if I like the results it gives I would probably buy the ready to use product.
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