Date: Mon, 10 Nov 2014 08:04:34 GMT -------------- BEGIN bread-bakers.v114.n044 -------------- 001 - "Yvonne & Gerald" - re: barley malt 003 - Lobo - Carolyn Haack ... sourdough starter 004 - Sue Subject: Re: making diastatic malt Date: Sun, 2 Nov 2014 13:14:36 +0200 Diastatic Malt Powder Use hulled whole barley. If not hulled then just pich through to remove and hard bits. Buy the best quality malting barley you can find. Rinse the grain with tepid water, drain & let stand for 12h to 18h at 60 to 70 deg F (15 to 21 deg C) The container must not be sealed. Barley must be able to breath. Cover with cheese-cloth to exclude insects. Rinse and drain again every 12 hours. The barley will start sprouting (malting) within a couple of days. Allow to grow about 3 days until the sprout is about as long as the grain itself. It now contains the optimum amount of the enzyme Diatase. Rinse again, drain and dry gently with towel. Spread on a baking sheet and place in a warm, well ventilated place until the grain is completely dehydrated. Speed during this operation is desired. Using a commercial herb-dryer works best but is not essential for success. If using an oven be careful not to allow the temp to exceed 120 deg F (50 deg C) or you will kill the enzymes. (that wonderfully flavored malted syrup or powder is made by toasting these grains at temp exceeding 170 F (76 C)) When completely dry, grind the grain to a powder in a grain grinder, once again being careful not to generate excessive heat. One cup grain should make 2 to 3 cups Diastatic Malt powder. The powder must be kept in an air tight container. Half to one percent is sufficient to get the job done. May be added to the pre-ferment as well as the final dough. Regards Gerald. -----Original Message----- From: Reggie Dwork Sent: Sunday, November 02, 2014 10:26 AM To: gh52@mweb.co.za Subject: diastatic malt Hi Gerald, Please do send the instructions for making diastatic malt to bread-bakers. We are curious and I'm sure that others will be interested. Thanks, Reggie --------------- MESSAGE bread-bakers.v114.n044.2 --------------- From: Lobo Subject: re: barley malt Date: Sun, 2 Nov 2014 13:03:10 -0700 I didn't see in Ms Guss's note or any of the replies the reason why malt is being used as a sweetener. What is the point? Thanks Lois --------------- MESSAGE bread-bakers.v114.n044.3 --------------- From: Lobo Subject: Carolyn Haack ... sourdough starter Date: Sun, 2 Nov 2014 13:07:46 -0700 I've been making sourdough for a long time and one solution to this (see below) is to NOT listen to those who say you have to feed it every week or throw out the extra. I feed mine monthly at the least, sometimes longer between times. Maybe it makes a difference that I've had it for over 40 years? And yes ... totally agree with just tossing it into anything else as a substitute for some of the flour and some of the water. Lois ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ From: Haack Carolyn ...snip ... As for Forkish, his coaching allowed me to establish my own starter from scratch, which has maintained nicely for a couple of years now. My only complaint is that he wants me to toss out an unholy amount of perfectly usable starter, so I've used a lot for very tasty crackers (Thanks to KA and their now-discontinued Baking Sheet) and come to realize you can toss the starter into almost any yeast-bread recipe and come up with something good. I've even picked up a recipe for sourdough scones, though that's a bit of an acquired taste. ...snip... --------------- MESSAGE bread-bakers.v114.n044.4 --------------- From: Sue Subject: Cornbread redux Date: Fri, 7 Nov 2014 20:50:34 -0500 (EST) Today's New York Times (11/7/14) had an article on cast iron skillet cornbread. The twist is that the author (Melissa Clark) uses browned butter and says it gives a nutty taste. Brown Butter Skillet Cornbread http://cooking.nytimes.com/recipes/1016965-brown-butter-maple-corn-bread --------------- END bread-bakers.v114.n044 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved