http://www.wildyeastblog.com/2010/06/02/get-your-malt-on/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 16 May 2013 22:37:40 +0000 hourly 1 http://wordpress.org/?v=3.4.2 http://www.wildyeastblog.com/2010/06/02/get-your-malt-on/comment-page-2/#comment-50694 Talia Mon, 14 Jan 2013 15:34:45 +0000 http://www.wildyeastblog.com/?p=6748#comment-50694 Beautiful loaves !!! Would love to get an adaptation for a recipe that ommits the yeast completely using a 100% hydration starter and spelt flour only. Beautiful loaves !!!
Would love to get an adaptation for a recipe that ommits the yeast completely using a 100% hydration starter and spelt flour only.

]]> http://www.wildyeastblog.com/2010/06/02/get-your-malt-on/comment-page-2/#comment-47668 liz Wed, 28 Nov 2012 18:47:48 +0000 http://www.wildyeastblog.com/?p=6748#comment-47668 what is the difference between using sprouted flour and malted flour what is the difference between using sprouted flour
and malted flour

]]> http://www.wildyeastblog.com/2010/06/02/get-your-malt-on/comment-page-2/#comment-31709 Downtown Foodie Sun, 15 Jul 2012 18:45:53 +0000 http://www.wildyeastblog.com/?p=6748#comment-31709 Stunning! I love how you put the rounds together to form a loaf. Looks very nice! Stunning! I love how you put the rounds together to form a loaf. Looks very nice!

]]> http://www.wildyeastblog.com/2010/06/02/get-your-malt-on/comment-page-2/#comment-27158 diGitel Fri, 24 Feb 2012 00:13:06 +0000 http://www.wildyeastblog.com/?p=6748#comment-27158 During step #4, (you call it the First fermentation). Is the dough supposed to double in size or is their any indicator when it is done this step? Or just simply let it sit for the specified time. I'm in a tropical country and the temperature here I'm sure is much warmer than average. During step #4, (you call it the First fermentation). Is the dough supposed to double in size or is their any indicator when it is done this step? Or just simply let it sit for the specified time. I’m in a tropical country and the temperature here I’m sure is much warmer than average.

]]> http://www.wildyeastblog.com/2010/06/02/get-your-malt-on/comment-page-2/#comment-26302 Susan Wed, 18 Jan 2012 16:06:08 +0000 http://www.wildyeastblog.com/?p=6748#comment-26302 Jane, this post discusses diastatic malt, which I've never seen in liquid form. Maybe it is a brewing supply? If so, I'm not sure how much you'd use. The malt syrup found in markets in the sweetener section is non-diastatic. Jane, this post discusses diastatic malt, which I’ve never seen in liquid form. Maybe it is a brewing supply? If so, I’m not sure how much you’d use. The malt syrup found in markets in the sweetener section is non-diastatic.

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