What kind of malt?


I wanted to ask you a question about the malt in your book the Pizza Bible. As I understand it, both diastatic and nondiastatic malt start out in life from barley that has been sprouted and then dried and ground. It is what happens after that in the way of processing that produces the two forms of malt, in both wet and dry forms. However, it sounds like you mean diastatic malt. Could you tell me what type of malt to use? Is the malt wet or dry?

Regards and congratulations on such a great book!

Norma

Norma K.
posted almost 3 years ago

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Thank you for the question Norma. I use a low diastatic malt from Central Milling. It's dry and I prefer it over non diastatic because it also helps with the breakdown of complex sugar into simple sugars along with assistance with browning and a vechile for yeast if needed. I like to blend that malt with my flour before adding my water and the mixing process.

Tony Gemignani admin
posted almost 3 years ago


Tony, Thanks for your reply. Looking forward to trying the low diastatic malt.

Norma K.
posted almost 3 years ago


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