Malt and malt preparations - use in bakery (discussion)

8) At the end of winter, I sometimes eat sprouted grains to replenish the body's vitamin reserves. Since they do not chew whole well (gum in the mouth), I grind them in a food processor (in a small attachment that is used for garlic, coffee, etc.) with the addition of soaked dried fruits. To make them grind well, I add a little water. It turns out a digestible gruel. I think if this mixture is added to bread, it will be great, but you will have to take into account the amount of water. Not a bad idea, we'll try.

At the end of winter, I sometimes eat sprouted grains to replenish the body's vitamin reserves.

I still baked bread from sprouted wheat.

Do you make such grains yourself? If yes - share how?

hello bakers. Please tell me the recipes for bread with the addition of Glof malt extract. How is it stored (in the refrigerator or not necessary) and how much? I used recipes from Gennady (2 recipes for rye bread) I liked the bread. very tasty. except for Borodino bread add malt somewhere?

And this is my first experience in making malt. I took a little grain - for testing!
1. The grain (a mixture of rye, wheat and oats) looked decent in appearance. I didn't even think that it should be ... cleaned! Nda ... I guessed about it much later ...

2. Cleared of dirt (but not husks !!). I washed it, filled it with water for 4 hours, drained the water, covered it with gauze (dry for some reason) and a lid. I put it in a dark place for 16 hours (I was at work, I could not return earlier). The first shoots appeared.

3. Poured again for 4 hours, drained the water, put it in a dark place for 12 hours, under gauze and a lid. I checked and saw a lot of sprouts. I decided that was enough.

4. I put it on a baking sheet, dried for 15 minutes. The stove is old, I can't imagine what the temperature was.

5. Ground in a blender. It was then that I clearly saw that my grain was not cleaned!

6. What to do - sifted.

HOPE you get MALT!

Who knows what he looks like?
I smell like fried seeds, and a little, rye bread.

Admin,
thanks for the warning, but I meant that I didn’t peel the grain (hard shell): I didn’t thresh

"germ food grade wheat flakes"

mmm, a good phrase, but it says even less to me than "malt"!
Unfortunately, we do not have a Sokolnichesky mill. At best "Kauno grudai"

Could someone take a picture of their malt? And not a bag, but what's inside?
And put a photo here?
Thank you.

[Bora Bora]

Bora Bora Sorry, I don't know where you live. Well, do you have mashed potato flakes in boxes or bags on sale? I will try to take a photo, but there will be problems, I have not published my photos on the site yet.

3. Poured again for 4 hours, drained the water, put it in a dark place for 12 hours, under gauze and a lid. I checked and saw a lot of sprouts. I decided that was enough.

It seems that I read that one should not wait until the sprouts appear, and those that have appeared should be taken away and thrown away, because they will taste bitter.

Admin, there are potato flakes!
They are white, and tiny pancakes like flakes.
And the malt turned out to be like ... ground roasted seeds. Or, as it is, roasted ground grain
Oh-oh, what did I do, huh?

Caprice,
I realized that there should not be sprouts that are like Chinese sprouted wheat. which is for sale for salads. And I tried those little sprouts - they don't taste bitter.

Still, doubts remain, so I'm waiting for pictures of malt!

How do I count the amount in a recipe if I have a glof and need rye malt?

I add a little bit to any bread with rye flour for color. And can be varied for taste. If you put more, it will look like Borodino.

Well, that's theoretically. And practically ...
The recipe requires 3 tablespoons of malt. How much to put Glofas?

Dosage: 0.5 - 3.0% depending on the desired effect.

WHEAT FLOUR 100g.
GLOFA EXTRACT 3.0g.

I put it according to taste, depending on what I want to get. Sometimes 0.5-1 tsp.

I bought a whole liter of this Glof, I didn't like it at all. I never had the usual malt, but if the taste of bread with malt is the same as with Glofa, then I don't need it.
In general, I must say I bought a bunch of different additives in Tri-R, I scored a thousand and a half, it's all worth it - I don't use anything except panifarin, and then only occasionally.

[exact proportions]

Thanks everyone. I am a kettle in baking, but theoretically savvy. But maybe there are some exact proportions recalculating malt-glof. In one of the topics, I saw that 3 tablespoons of malt was replaced with 1.5 tablespoons of glofa and it turned out more or less.

[glofes]

Lenochka! I don't have exact scales yet. Rather, there are, but they are all in poisonous photochemicals. On the scales where I weigh the flour, the minimum division is 20 grams. With an accuracy of 2-3 grams, I can still weigh ...
I will reason like this. Consistency glofes close to condensed milk or honey. A tablespoon of honey according to reference books weighs 30 grams.

According to the recipe I have wheat flour 300 grams, rye 260. Malt for this amount is 3 tablespoons. Malt substitute - glofes are 18 grams. Am I setting it right?

This amount of dough is needed from 6-7 gr. up to 16-17gr. That is, somewhere 1/2 tbsp. l. to the maximum. Taste and adjust to your taste

I have been looking for malt for a long time and finally I found it in an online store, I ordered it, I opened the box and there the dark cocoa powder tasted tasteless, even slightly bitter, I read that bread malt should taste sweet. What should I do with him now? Where can you use it?

and there dark cocoa powder tastes tasteless, even slightly bitter, I read that bread malt should taste sweet. What should I do with him now? Where can you use it?

This is the malt.
You just probably did not understand - for kvass, the malt is already ready, and it is sweetish.
And you have pure malt, rejoice. Bake rye bread, because malt goes for it.
There are a great many recipes using malt and how to use it correctly, look for yourself.

What else should you do with it? It is brewed with boiling water (optional, you can not brew it) and added to rye bread

[Self-taught baker]

Self-taught baker You made me happy I just read somewhere that bread malt should be sweetish and its color should be reddish beige. and then I open it to look like cocoa, I've been chasing this malt for half a year. And the fact that he is not sweet is okay? What is fermented malt, I basically looked for fermented malt.

[roytberg,]

roytberg,
IMHO - malt can be added to almost any rye-wheat bread. For example, I really like Darnitsky from fugaska, I put both brewed malt and just powder, in Danitsky I liked powder more (half a tablespoon on bread).
From Panasonic's recipes I liked Zavarnaya (when the malt is brewed), there are many recipes on the site, see.
Anyway, bread with rye flour will benefit greatly from the addition of malt! You yourself will taste it.

I have been looking for malt for a long time and finally I found it in an online store, I ordered it, I opened the box and there the dark cocoa powder tasted tasteless, even slightly bitter, I read that bread malt should taste sweet. What should I do with him now? Where can you use it?

Which online store can you order malt from? I would also order, we do not sell it in Yekaterinburg

[Iraidka]

Iraidka I am from Israel, therefore, I ordered in an Israeli store to other countries, they do not send, but if I need to throw off a German online store there you can order a lot of things for bread, they send all over the world.

I also live in Israel, in which store can I order malt? I recently bought a bread maker, I want to buy all the seasonings for rye bread, I can't find it, I live in Ashdod.

I know what to put in rye breads, but I have a recipe for custard rye bread, so there is not a gram of sugar and there is no molasses, just malt, but there is fermented malt, it goes sweet and my mind is bitter, just in case, I'll post a photo of my malt

I also live in Israel, in which store can I order malt? I recently bought a bread maker, I want to buy all the seasonings for rye bread, I can't find it, I live in Ashdod.

Answered in a personal

I know what to put in rye breads, but I have a recipe for custard rye bread, so there is not a gram of sugar and there is no molasses, just malt, but there is fermented malt, it goes sweet and my mind is kind of bitter

I have (in appearance) Finnish malt - the same, I brew it with steep boiling water, bring it to a boil, and boil it a little.
Then I cool it to room temperature.
You can add black muscovado sugar to the cooling malt.
And one more thing - perhaps your recipe contains prepared malt for KVASS, and so it comes with sugar, at least I saw and bought this from the Finns.

And yet, if it's not difficult, skinte a link to a German online store where you can buy everything.

[Self-taught baker]

Self-taught baker Thank you, now I will make bread with peace of mind, but they really can't pay with a visa, but you can put money into their account through the bank
And here you can order different leavens, they are also sent all over the world

Thank you, I went to look

[Using and preparing malt, questions and answers:]

Using and preparing malt, questions and answers:

In this thread, one can communicate about the use of malt and malt preparations for use in baking.

More topics on Malt and Malt preparations can be found at:

Malt, malt preparations - use in bakery
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0

SPROUTES OF GRAIN, CEREALS, SEEDS (fasting 9)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html


PLEASE TO THE FORUM USERS, DO NOT OPEN NEW TOPICS ON THE APPLICATION OF MALT.

Is it possible to replace malt or, as you write, kvass wort concentrate, for example, dry kvass.
And if so, what proportions to take and what to look for when buying

Tell me: - \ I bought a malt extract in the form of a thick syrup, I want to make Borodino bread 1kg, how much should I put this extract? And you need to brew it with coriander?

Tell me: - \ I bought a malt extract in the form of a thick syrup, I want to make Borodino bread 1kg, how much should I put this extract? And you need to brew it with coriander?

As far as I understand, you bought a glofa - this is the name of the liquid malt extract. For a kg-th loaf, 1 tbsp is needed. the spoon.

and if malt is eliminated from the recipe altogether, will this greatly affect the final result?

In my opinion, yes. I do not perceive rye bread without malt, especially when coffee, cocoa, etc. are added there, because such additives were not included in the recipe for truly Russian rye. Although many people bake it without malt.

And how is Solex, an inactive malt extract, used for baking Borodino bread?

[SPK]

People, kind ... tell me, please, how much it costs now SPK - dry wheat gluten (packaging or per ton) !?
I was already tortured to look in the internet ... nothing happens!

[SPK]

People, kind ... tell me, please, how much it costs now SPK - dry wheat gluten (packaging or per ton) !?
I was already tortured to search the internet ... nothing happens!

I suggest: 30 UAH per 1 kg (in Kiev in a bakery house). Packaged and sold from 0.5 kg Prices for the month of April.

I suggest: 30 UAH per 1 kg (in Kiev in a bakery house). Packaged and sold from 0.5 kg Prices for the month of April.

I seem to have heard that there is 13 UAH each. per 1 kg, or is it because it is cheaper from a warehouse and in large volumes, sort of cheaper in bulk?))

[According to the descriptions of malt above in the text, liquid malt concentrate can be taken 1-3% by weight of flour according to a bread recipe - this means that for 500 grams of flour you need 5-15 ml of wort - about 1 tbsp. l.]

When baking bread, you can use the Kvass wort concentrate, which contains:

rye and corn flour
rye and barley malt

According to the descriptions of malt above in the text, liquid malt concentrate can be taken 1-3% by weight of flour according to a bread recipe - this means that for 500 grams of flour you need 5-15 ml of wort - about 1 tbsp. l.

Admin, and I added a concentrate of 40 ml to 550 flour, brewed it with boiling water. Baked rye custard from Panasonic's instructions. The bread turned out to be incredibly tasty! The roof is beautiful, the inside is good!

Please tell me, what does liquid malt concentrate look like? I buy such a viscous brown in consistency like honey.

He is himself

Thank you ... of course, here in Argentina there is such a quarter of Chinese shops, there is a shaft of all kinds of products, I also bought dry malt from them, it is so dark, dark brown, almost black / it is written on the package malt / looks like kvass, coffee is large ground, but when I brewed it, there is no smell, I got scared ... then I bought this liquid. And now interestingno dry then what? Can someone tell me if it smells, maybe I shouldn't use it! The Chinese don't really know anything ... what is it for, why is it ..