Comments on: Get Your Malt On

By: Susan

Susan — Wed, 18 Jan 2012 16:06:08 +0000

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.

By: Jane Marten

Jane Marten — Wed, 18 Jan 2012 07:57:29 +0000

Hi Susan, I have only just discovered your wonderful site, with some of the most beautiful bread I have ever clapped eyes on. I would love to have a go at this recipe but wondered if liquid malt could be used or possibly a substitute for it. Many thanks for your wonderful creations.

Jane

By: Salomé

Salomé — Sun, 28 Aug 2011 15:48:06 +0000

Hi! I’ve included your amazing bread in my post Mis Favoritas – Especial Pan, you can see it here:

http://blocderecetas.blogspot.com/2011/08/mis-favoritas-especial-pan.html

I hope you to like it!

By: SingingBaker

SingingBaker — Wed, 03 Aug 2011 21:44:08 +0000

Hi Susan, may I add a variation on the effects of carmelisation for your Happy Home Bakers who love to try new things at home and who are interested in the subject of caramelisation and Malt Powder. Have any of you tried adding Rye Flour to your Baguettes. May I suggest 5- 7% of 100% of your total flour weight. It’s well worth it.

Happy Baking

By: Fredrik

Fredrik — Fri, 17 Jun 2011 22:05:26 +0000

Beatiful looking flutes, but I must say it feels like cheating to add malt into the formula.

By: Thanks

Thanks — Thu, 16 Jun 2011 05:38:24 +0000

Thank you very much for the awesome recipe…
i guess this is the best baguette i ever made…
the crust was aswesome… so the oven spring…

By: Thanks

Thanks — Thu, 16 Jun 2011 05:38:05 +0000

Thank you very much for the awesome recipe…
i guess this is the best baguette i ever made…
the crust was aswesome… so the over spring…

By: BBA Challenge #39: Vienna Bread | Three Clever Sisters

BBA Challenge #39: Vienna Bread | Three Clever Sisters — Wed, 30 Mar 2011 16:30:33 +0000

[...] in the oven by adding additional sugars that caramelize the crust as it bakes, as explained here–but due to my delinquency in pursuing the BBA Challenge it expired. (It is probably still [...]

By: Carolyn

Carolyn — Wed, 16 Feb 2011 14:55:54 +0000

Hi Susan,
I am fairly new to sourdough bread baking and I am enjoying your site – thank you for sharing your wealth of information. I have a question on the diastatic malt. I was advised to use malted barley flour to improve rise and texture. Is using diastatic malt the same as using the malted barley flour?
Thanks!

By: Brian

Brian — Mon, 22 Nov 2010 15:41:59 +0000

Hi Susan, I noticed that you use grams, which is a weight measure. I am new to baking, and am using cups, tablespoons, etc. for my measurements. Is there a correlation between weight (grams) and size measures, or do I need to use a scale to weigh my ingredients? This has the effect of making the water and flour of differing sizes, though the weight is the same in the poolish. Is this right? Thanks