Photojess, if the recipe you are using is at page 91 of your book, the following is the correction:
Page 91 (English Granary-Style Bread): In the 2nd paragraph of the introduction, the second sentence should finish with “… a multigrain loaf that includes malted wheat and barley malt powder.”
Thanks for posting this Lindy! I don't begrudge a bread book having errors, it is just too bad that all such books don't have a page like this one. I printed it out and inserted into my copy of the book.
went through and wrote the corrections on the appropriate pages in the book in case I lost the errata sheet. It was really nice to have that--knitting books do that all the time, too.
Almost everything I knitted had a flawed pattern in some respect! The last thing I tried was a Lily Chin blanket--something was seriously wrong there. I even wrote and complained and nada.
Ah, ha - another brewers question :-) Malted grain is grain that has been sprouted - and usually dried and milled. This is done in a "malt house". Malting breaks down the big sugar molecules; starch and lignen (wood), into something more suitable for a germinating seed. This makes the grain more fermentable for brewing and baking. It also adds complexity to the flavor.
Barley malt powder can be purchased at a brewing supply store for a bit less than $5 / lb. It goes by the name of powdered malt extract. All the kinds, I have seen, are made from barley. Best of luck.
I bought the wheat flakes tonight, althought it doesnt't say malted, I'm assuming it is, by the pictures online. I don't have the malt powder either, so I still can't make this recipe....I swear I need to check what I am doing better.....well, it wasn't a wasted trip to the co-op, as I got a bunch of stuff there, and will be back there again on Sat anyway.
I don't have any idea what they offer, and they do have a brewing section, so I think I should be able to find malt powder there. I hope anyway. I read online about the two types of malt powder. I can't see where 1/4 cup would be needed of either of them, but I'll have to see what I can find. The article I read said that non diastatic was easier to find.
I really want to make this bread.
Lindy, thanks for looking at the recipe too for me!
The authors of AB in five do list the errors in the book at their [url=http://www.artisanbreadinfive.com/?page_id=73][u]website[/u][/url].
Photojess, if the recipe you are using is at page 91 of your book, the following is the correction:
Thanks for posting this Lindy! I don't begrudge a bread book having errors, it is just too bad that all such books don't have a page like this one. I printed it out and inserted into my copy of the book.
--Pamela
went through and wrote the corrections on the appropriate pages in the book in case I lost the errata sheet. It was really nice to have that--knitting books do that all the time, too.
Almost everything I knitted had a flawed pattern in some respect! The last thing I tried was a Lily Chin blanket--something was seriously wrong there. I even wrote and complained and nada.
--Pamela
Ah, ha - another brewers question :-) Malted grain is grain that has been sprouted - and usually dried and milled. This is done in a "malt house". Malting breaks down the big sugar molecules; starch and lignen (wood), into something more suitable for a germinating seed. This makes the grain more fermentable for brewing and baking. It also adds complexity to the flavor.
Barley malt powder can be purchased at a brewing supply store for a bit less than $5 / lb. It goes by the name of powdered malt extract. All the kinds, I have seen, are made from barley. Best of luck.
I didn't have the book in front of me, so I should have written malted wheat flakes. I'm not sure why I wrote Barley instead.
I thought I made all of the corrections in my book too, like as listed above, but I didn't change the non recipe ones I guess for that one page......
I am going to look for these tonight at the co-op. The flakes that is.....
but the pkg didn't say malted.....is there is difference? I hope not too much.
It's in bulk packaging, so there is no manufacturer label on it. I had never seen it in the section before, or had bypassed it.
Will this work?
Hmmm. I looked at the receipe and see it calls for a quarter cup of malt powder, but doesn't specificy whether it should be diastatic or nondiastatic.
Do you know which type you have?
I bought the wheat flakes tonight, althought it doesnt't say malted, I'm assuming it is, by the pictures online. I don't have the malt powder either, so I still can't make this recipe....I swear I need to check what I am doing better.....well, it wasn't a wasted trip to the co-op, as I got a bunch of stuff there, and will be back there again on Sat anyway.
I don't have any idea what they offer, and they do have a brewing section, so I think I should be able to find malt powder there. I hope anyway. I read online about the two types of malt powder. I can't see where 1/4 cup would be needed of either of them, but I'll have to see what I can find. The article I read said that non diastatic was easier to find.
I really want to make this bread.
Lindy, thanks for looking at the recipe too for me!