What I actually meant to report in my message is that the Korean malt
I randomly purchased must have been diastatic, since the spoonful or
two I added turned the dough into an inedible sticky mess. Since it
was a sourdough rye, I fermented it rather long at a warm temperature,
which must have given the enzymes an ideal environment to develop (or
whatever it is that they do). Of course, I can't vouch for all Korean
malt being diastatic, as mine appeared to be. So, Korean malt of this
type may either present a good find for those looking for diastatic,
or a recipe for disaster for those like myself, who had no business
using it. On the other hand, you may chance upon another Korean brand
of malt which is not diastatic in the first place. Risky business,
this use of malt!

(By the way, the easiest way to get malt flavor is probably to crush a
bit of Grape Nuts cereal.)

RF


(Ron) wrote in message . com>...
> Another good source of diastatic malt: Korean malt from Korean or
> other Asian groceries.
>
> My problem with diastatic is that it's hard to know how much to add.
> The right amount may give a good effect, but if you accidentally (or
> unknowingly) use too much, the bread turns out to be a sticky mess.
>
> I've had good results with sprouting grains (e.g. rye) and then
> toasting them to destroy the diastatic enzymes. I.e. I use them for
> flavor, not enzymes.
>
> RF
>
>
>
>
>
>
> "Dusty" > wrote in message >...
> > "jeff higgins" > wrote in message
> > ...
> > ...
> > > Whole Foods sells malted barley syrup in the baking section near the
> > > flours. The brand is Eden. It's organic. Of course, this is very
> ...
> > >
> > > HTH!
> > Yes. Thank you, Jeff. Although I scoured the shelves in that area, I
> > apparently missed that item. But, even if I'd found it, I was looking for
> > the dry variety.
> >
> > I'm going to be on the road for the next few years, won't give up my bread.
> > I want to make up a dry mix of ascorbic acid, the malt, and gluten. That
> > way I can buy most any flour as I travel, and can spike it with a Tbsp or so
> > of that mixture. Not the best solution I'm sure, but certainly better than
> > finding only some non-bread flour and making hockey pucks...I've made enough
> > of those...(:-)!
> >
> > Thanks again...both to you and all the kind folks that have replied both
> > here and off-line...
> >
> >
> > Dusty
> > San Jose, Ca.