a supposedly fun thing I'll never do again: adding diastatic rye malt to bagels. These things began to rise like crazy. I wound up baking lightly malted puff balls.
I had posted how to convert the diastatic malt to non diastatic malt. I did 8 oz of mine so I would have both kinds. It worked perfectly. You don’t want the enzymatic action in your bagels you want the malt flavor instead.
Put a piece of parchment on a baking sheet place in oven and set temp at 350 degrees F. Let pan preheat with oven. Take the amount of diastatic malt you want to convert and spread thinly on the parchment. Replace in oven for exactly 5 min. No longer. Done.
Now you can label this and use purely for malt flavor/ sweetness.
glad to help and you will be pleased with the flavor. I don't know what recipe you are using for your bagels but the one archived on Susan's blog is perfect with the sourdough and the added malt and milk powder they are deliciously chewy !!
I had posted how to convert the diastatic malt to non diastatic malt. I did 8 oz of mine so I would have both kinds. It worked perfectly. You don’t want the enzymatic action in your bagels you want the malt flavor instead.
Put a piece of parchment on a baking sheet place in oven and set temp at 350 degrees F. Let pan preheat with oven. Take the amount of diastatic malt you want to convert and spread thinly on the parchment. Replace in oven for exactly 5 min. No longer. Done.
Now you can label this and use purely for malt flavor/ sweetness.
simple & fantastic! thx. Sorry I missed your previous post.
glad to help and you will be pleased with the flavor. I don't know what recipe you are using for your bagels but the one archived on Susan's blog is perfect with the sourdough and the added malt and milk powder they are deliciously chewy !!
wild yeast blog
https://web.archive.org/web/20180309121706/http://www.wildyeastblog.com/recipe-index/