Received the malt THANKS “smeagol8”
You state you use 8oz per 50# of flour ?? how much sugar are you using as well ??
Tom, you state that it can be used at a percentage of .25% - .5% per 50# ?, if my calculations (formula) are correct that would put me at 2oz at low percentage is this without using sugar or does that matter ??
Im going to make a test batch this week with just 25#lb of flour and see how well I like it.
After hearing the price of malt, I might just see if my supplier can get me flour with malt added.
I was actually talking to my parents friend who use to make our dough back in the days, and she said that we never used sugar in the dough, some how over the yrs sugar was implemented into the dough, I have no clue as to how or why, possibly happened after my dad had sold the shop to the manager at the time, then when I finally took it back over some things had changed, then I changed them back the way my dad did them, with the exception of the dough and a couple other small things
I know from researching malt, that not only does it help in promoting browning, but it also gives the crust a bit more chew…After doing some other research, my supplier from back 6 yrs ago, the flour we got had malt in it, and our crust was great, then after switching suppliers a few times we ended up with using bouncer flour with no malt, and I really had to play around with the levels of salt, sugar, yeast & flour too get our dough back to normal, because the crust just seemed to dense and not much chew.