When making the final levain build (white flour), what is the effect of using malted flour vs unmalted? Does the malt favor the yeast or bacteria, or does it just make the whole thing go faster, or no difference? (I am hoping Debra Wink is reading this!)
it is rarely more than 1/10 of 1%. That is how little it takes. If anything the starches will be converted to sugars faster, for the we beasties to eat, since amylase enzymes are the catalysts that do help do this. So you should notice that thing happen a bit faster, the dough and bread will bea bit sweeter and the loaf browned darker due to the excess sugars caramelizing in the high heat of the oven - over 350 F.
it is rarely more than 1/10 of 1%. That is how little it takes. If anything the starches will be converted to sugars faster, for the we beasties to eat, since amylase enzymes are the catalysts that do help do this. So you should notice that thing happen a bit faster, the dough and bread will bea bit sweeter and the loaf browned darker due to the excess sugars caramelizing in the high heat of the oven - over 350 F.
Thanks. Is there a specific difference in the action of malt, on sourdough yeast vs SD bacteria?