Is diastatic flour, as in the stuff you can get from Bakery Bits, the same as diastatic powder or liquid, as in Ciril Hitz - Baking Artsan Bread? Log in or register to post comments For practical purposes, yes. They may not be exactly the same, but generally, should be able to use interchangeably(when being used as a minor ingredient for it's diastatic properties).What recipe(s) are you interested in? Log in or register to post comments Hi, thanks for the response. I have been baking for a while, but just got a copy of Ciril Hitz book.The first of Ciril's formulas that I came across (baguette) had this option & I had never heard of it, so wanted to try it. Log in or register to post comments
For practical purposes, yes. They may not be exactly the same, but generally, should be able to use interchangeably(when being used as a minor ingredient for it's diastatic properties).What recipe(s) are you interested in? Log in or register to post comments
Hi, thanks for the response. I have been baking for a while, but just got a copy of Ciril Hitz book.The first of Ciril's formulas that I came across (baguette) had this option & I had never heard of it, so wanted to try it. Log in or register to post comments
For practical purposes, yes. They may not be exactly the same, but generally, should be able to use interchangeably(when being used as a minor ingredient for it's diastatic properties).
What recipe(s) are you interested in?
Hi, thanks for the response. I have been baking for a while, but just got a copy of Ciril Hitz book.
The first of Ciril's formulas that I came across (baguette) had this option & I had never heard of it, so wanted to try it.