Hi all, does anyone know anything about having malt ground to a flour and it's litner?
I can't find Malt easily in Australia, but a local beer brewing store has all sorts of malt from barley, wheat etc.... They are going to ground some diastatic malt to a flour for me but I have no way of knowing the litner.
1. So, can you tell if the litner is too high or low by the way the malt tastes or eg. if the dough rises too much or burns too easily etc?
2. If it has too high of a litner, is that ok, and eg. you should just use a little less?
John - Wollongong, Australia