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There's a local fancy shmancy mill near me that we went to the other weekend. We bought all purpose flour and saw they had malted barley flour as well, so we bought some of that too. Both times we've tried incorporating the malted flour into bread recipes, we've ended up with very hard, dark crusts and gooey insides. On the other hand, we've made some tasty home brew Ovaltine. But any advice for working with malted flour? One recipe was out of Mrs. Beeton's ancient cookbook and called for a 1:1 ratio of malted flour to regular flour. The other was an improvised bread and used a 1:6 ratio.
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Sep 25, 2015 15:44
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| # ¿ May 20, 2024 12:10 |
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