I now have an active sourdough starter and some diastaic malt so was planning on combing both to create a sourdough soft roll but with
added diastatic malt, so it has concerned me slightly that you haven't gone this same route and am presuming you think it will be less than ideal.
Hi, I was wondering why you haven't simply
added the diastatic malt to your no kneed sourdough soft rolls recipe as an evolution of the existing recipe, rather than creating a new non sourdough recipe?
Not exact matches
I thank you and Julia for my finally being able to make a great baguette because it was a combination of both of your wise advice and recipes that I was able to achieve the proper, crumb, crust, appearance and flavor (I'm sure Julia would not have missed that tidbit you've
added about using
diastatic malt when she wrote her recipe had that magical ingredient been available to the general public:)-RRB- Thank you for your inspiration.
For chemically leavened products or breads containing relatively high amounts of
added sweeteners, or if you
add your own
diastatic malt at the mixer, the unbleached un-enriched will perform well.