Malted Flour??

[Michele]

I belong to a coop, and I was accidentally ordered malted all-purpose flour. I'm not sure what that means. From my quick google searching, it means that the barley was allowed to sprout a little before it was dried and ground....and that it's good flour for bread.

I make a lot of pizza dough, and occasionally bake bread (I should make more, I just forget about doing it until it's too late for all the rising!).....I also make "bisquick" with it. I don't make a lot of cakes just because I haven't found a good easy recipe yet (haven't tried many though either ). I do make cookies too (mostly chocolate chip)...so I think the flour will probably be all right for what I usually use it for.

Nellie, Jenn, anyone? Have an experience or recipes for malted flour?

Re: Malted Flour??

No experience here, but it should be very healthy! I'd use it for bread. You can freeze extra loaves.

Re: Malted Flour??

I don't have experience w/it, but wanted to suggest my Cook's Illustrated tip for cutting rising time in half. Put a glass measuring cup or jar in the microwave about 2/3rds full of water and microwave it until it boils, then QUICKLY open the door to the microwave and shove your bowl in (w/the dough), quickly shutting the door to keep the heated, moist air in. It truly reduces rising time by 1/2.

Good luck!

Re: Malted Flour??

I'm not sure, Michele. I looked it up in The Bread Bible by Rose Levy Beranbaum and there is a little more there than I feel like typing. On page 550 she lists out the protein content in national brands of flour then goes on to say that all of the brands except for one contain malted barley flour "which is added to make enzyme activity consistent during fermentation and the rising process." I didn't see anything about adding it or using flour labeled as that.

Oh wait...reading further...if too much diastatic barley malt is added, there will be too much breakdown of the starch....sticky doguh and gummy bread.

:huh: It sounds like you have flour that has barley malt added rather than straight barley malt? Could you call and ask them? If it is just flour that has barley malt, I bet cookies will be ok.

[mommax3]

Re: Malted Flour??

I have nothing at all constructive to add, but I have to say that when I read this (apologies in advance, Jenn....it is just too funny) I about died laughing. Keep in mind I was tired, too....

then QUICKLY open the door to the microwave and shove your bowel in (w/the dough)

Sally

Re: Malted Flour??

Sally, I laughed like crazy, too, at the image of quickly shoving your bowel in the microwave. I had wanted to post a reply, but I didn't have the guts. Oh Lord.

[poky]

Re: Malted Flour??

I had wanted to post a reply, but I didn't have the guts. Oh Lord.

:happyrolling:

Re: Malted Flour??

I have nothing at all constructive to add, but I have to say that when I read this (apologies in advance, Jenn....it is just too funny) I about died laughing. Keep in mind I was tired, too....

then QUICKLY open the door to the microwave and shove your bowel in (w/the dough)

Sally

Nice (on my part). I've spent too much time hanging around the in-laws. They pronounce 'bowl' as bowel. I'll be fixing the original now ... glad Sally has it saved for posterity.

[Michele]

Re: Malted Flour??

It's Central Milling Organic All Purpose Malted Flour......and from my googling of "Central Milling Malted Flour" it sounds like it's just flour with barley malt added.....and apparently (like you said Nellie) most flours have it to some degree. It's a brand that can be found at Costco FYI. The people who use it seem to love it for bread.

I'm glad you think it'll probably be ok for cookies....and that RLB didn't say anything too bad about it!

Jenn, I laughed too..... It's a good tip. I'll try it soon. I used to use my garage to rise dough, but now that it's 100F outside, my garage gets really hot.....I'm also reluctant to use the oven....

If I have the ingredients, I'll make some CC cookies tonight/tomorrow and let you know how they come out.