Test bake of combining: stressed yeast, lactic acid and malt.
This is done by making a simple water solution of salt, yeast, and acidulated malt flour which is left to stand at room temp for 40 minutes.
This specialty barley malt apart from bringing lactic acid into the dough it also has high enzymatic activity (DP 100Lintner). In this bake, only a small amount 0.5% is used enough to reduce dough liquid pH down to 5.2 (before adding flour) and at the same time not ‘over-diastasing’ the flour.
Solution
57g water ; 2g idy ; 1g malt ; 4g salt
Dough
200g flour ; 113g water ; all the solution above
Straight-dough method, 02:30 dough mix to bake.
Acidulated Barley Malt
Vintage me, probably practicing dough kneading by hand !!!
Savvas