Author Topic: Need some advice on Diastatic Malt  (Read 213 times)

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Offline Wazza McG

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Need some advice on Diastatic Malt
« on: February 25, 2014, 04:59:07 PM »
Hi,

I have read a fair bit on diastatic malt and its benefits.  I was hoping to gain users experience with the stuff.

Primarily, I was hoping they could fill the following gaps on my knowledge and hear from their experiences.

1.  Could diastatic malt be used in a extended autolyse, flour & water only [overnight+] ?

2.  Could diastaic malt be used successfully with minimal yeast with an extended cold fermantaion [24 hrs+]

3.  Have you ever used diastatic malt in your sourdough starter?

I will probably test a bit myself in the near future - I just wanted to welcome your thoughts.

Cheers,
Wazza McG
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!


Offline Johnny the Gent

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Re: Need some advice on Diastatic Malt
« Reply #1 on: Yesterday at 03:44:52 PM »
I came across your post while using the search feature (trying to nail down a NY formula that calls for diastatic malt), and would also be interested in hearing what experienced malt users have to say - especially in regards to your first 2 questions. 

Hi,

I have read a fair bit on diastatic malt and its benefits.  I was hoping to gain users experience with the stuff.

Primarily, I was hoping they could fill the following gaps on my knowledge and hear from their experiences.

1.  Could diastatic malt be used in a extended autolyse, flour & water only [overnight+] ?

2.  Could diastaic malt be used successfully with minimal yeast with an extended cold fermantaion [24 hrs+]

3.  Have you ever used diastatic malt in your sourdough starter?

I will probably test a bit myself in the near future - I just wanted to welcome your thoughts.

Cheers,
Wazza McG
Il miglior fabbro

Offline petef

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  • Location: New Jersey
Re: Need some advice on Diastatic Malt
« Reply #2 on: Today at 01:14:44 AM »
I just started using Diastatic Malt powder for baking Kaiser rolls, but I've never used it for pizza dough.
What benefits or characteristics are you expecting to obtain by using Diastatic Malt?

For my Kaiser Rolls, the recipe called out for Malt Powder and initially, I didn't have any, so I substituted the water ingredient with Budwieser beer which gave great results in flavor. After that, I found some Diastatic Malt powder on Amazon and tried it along with the beer. I didn't detect much difference in taste, but the texture changed very slightly by giving the finished rolls a bit more rise and airyness.

---pete---


 

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