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Diastatic malt
Topic Started: Aug 6 2011, 01:06 AM (250 Views)
Raven
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Diastatic malt has long been a secret of professional bread makers in Europe. It is made from sprouted grains that have been dried and ground. In bread recipes, it replaces the sugar or honey needed to feed the yeast and brown the crust. Because diastatic malt is full of enzymes and vitamins, it increases the nutritional value of the bread. In addition, the action of the enzymes on the yeast and flour improves both the flavor and appearance of the bread; it creates a finer texture and helps the bread stay fresh.

Diastatic malt can be made at home using wheat berries, purchased from a health food store, and your food dehydrator. When using it in bread recipes, remember that it is very potent and only a small amount is needed.

Don't forget that your dehydrator makes a wonderful place to raise your bread.

The method: Place one cup of wheat berries in a wide-mouth glass jar and add 4 cups tepid water. Cover with a piece of nylon net; secure with a rubber band. Let soak about 12 hours. Drain off water (save for soup stock or use to water your plants - it’s full of minerals). Rinse well with tepid water, and drain completely. Repeat rinsing process 3 times a day for 2 days or until the little shoots are about the same length as the grains.

Rinse and drain once again. Place on teflon sheets and allow to dry at medium heat in your dryer. Grind dried sprouts to a fine flour in an electric grinder or blender. This will yield about 1 cup of diastatic malt. Store in a tightly closed glass jar in the refrigerator or freezer. It will keep indefinately.


The truth is not for all men, but only for those that seek it. Ayn Rand
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HandFarming
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I had to look that up since I had no idea what it is:
http://www.nyx.net/~dgreenw/whatisdiastaticmalt.html
Hum, ya learn something new every day and this was it today!
You can lead an ass to knowledge, but you can not make it think.
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Raven
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There really is a difference in the bread when you use it...I was suprised about that.
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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Very interesting - I didn't know about it either. Do you know if the malt flour has to be kept in the fridge, or would a cool, dry place work? Thinking about a time when my fridge is just another storage cupboard - after the electricity goes off. :)
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Raven
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I started the malt, I sprouted it and dried it and left it whole in a sealed jar in a cool spot but I didn't grind it until I used it. I should remember to grind and use some more as the stuff that I have is a year old now. I just keep forgetting to use it.
The truth is not for all men, but only for those that seek it. Ayn Rand
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