Samartha Deva > wrote in
news:mailman.1112409364.25063.rec.food.sourdough@w ww.mountainbitwarrior.c
om:

> Gonorio Dineri wrote:
>>
>> So, does that mean adding diastatic malt can extend the rising power
>> of the yeast?
>
> Well, first of all, the rise is not coming alone from the yeasts with
> sourdough - somewhere it was written that up to 50 % of the CO2 can be
> coming from the LB's - or something to that extent.
>
> And - with malt, not only the rise is affected but the whole
> metabolism of the critters seems to be working better - So, more sugar
> brings more browning, more rise and differences in crumb. If you are
> able to notice taste differences or not, they are there as well, you
> can bet on that.
>
> I was curious about this a while ago and kind of documented it the
>
> http://samartha.net/SD/images/BYDATE/02-08-14/
>
> Since then, I always add a pinch of malted 6-row barley flour because
> the white (wheat) bread flour I use does not have any. If I forget it,
> it's noticeable.
>
>
> Samartha
>


Lawdy-Momma, Samartha. Maybe I'm the dufus. I should have checked out
the answer on your web site *before* musing about it on sourdough.rec.

Yes, I figure you'll have that pound of malt around for most of the rest
of your lfe, Unless you find a use other than baking, such as stirring
up some chocolate malts or brewing up some beers for the family.

Thanks for the info, and for your fastidious kitchen-lab notes. I'd like
to chat more, but I've got carl's sourdough flapjack batter brewing. The
starter spent the night in my oven, bubbling maniacally and building a
puckery tang. Gonoria's gonna fall in love with me all over again when
she eats those flapjacks.

Gonorio