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cooking:basics:bread:malt

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cooking:basics:bread:malt [2022/12/10 14:49] – vektratcooking:basics:bread:malt [2023/03/09 07:32] (current) – vektrat
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 In many recipes, you can’t simply swap in diastatic malt powder in place of non-diastatic, as it could lead to a gummy texture. “I recommend sticking with barley malt syrup, or toasting the diastatic malt powder at 350°F for 5 minutes to deactivate the enzyme,” shares Alexander. In many recipes, you can’t simply swap in diastatic malt powder in place of non-diastatic, as it could lead to a gummy texture. “I recommend sticking with barley malt syrup, or toasting the diastatic malt powder at 350°F for 5 minutes to deactivate the enzyme,” shares Alexander.
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cooking/basics/bread/malt.1670683789.txt.gz · Last modified: by vektrat
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