On 18 Feb 2004 14:58:24 +1300, "Loki" > wrote:

>il Tue, 17 Feb 2004 15:35:02 -0500, Boron Elgar ha scritto:
>
>> >Heh, mine just go wrinkly when boiled or simmered I'd thought. Soon
>> >as they hit that water. I'll have to try again and observe closely.
>> >Maybe 7 mins is too long.
>>
>>
>> You are correct, that is too long. About 45 seconds a side works best
>> for me and do not use boiling water. Drop it to the lowest simmer you
>> can get before you begin. I also like to put diastatic malt into the
>> water.
>>
>> Boron
>
>You like to what? diastatic salt, what on earth is this one? I swear
>they invent new products just to make life difficult.


Well this ought to confuse you even more, then...I meant NON-diastatic
malt. It gives a shinier & browner crust.

My mind was in its usual sourdough niche...diastatic malt is added to
break down starch in dough so the yeasts can feed on the sugar.

Used 2 different ways. ND is pretty much a sweetener.

boron