Pakat
Quote: xsx

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 ...
xsx , in vain I was frightened, this is what he is, they give him to me from Moscow, on occasion ...
Please take a photo of your malt, or write, as they say, I'll look for it in our Chinatown, I've never seen such a thing ...
The kvass wort concentrate lies in the jar unopened, I do not use it while the malt is there ...
Aunt Besya
People! Humans! I didn't have any malt, then it fell from both sides at once !!! A sister-in-law came from Israel, brought the malt bought there as a present. It looks like a finely ground beige powder. The cake is spared from her bounty and sent a whole kg. - looks like a dark, coarser powder. Why they are so different I understood and decided that two options are possible: either they sold NOT malt in Israel, or now I have white and dark malt.
How to identify white malt? What does it taste like or smell like?
Where to use it? and how much? brew? mix with flour?
sazalexter
Aunt Besya Look at the first page. There Admin painted ... IMHO this is white malt (beer) White malt is included in the recipe of Riga bread
Aunt Besya
I read this carefully;) but there is more about the technology of making the malt itself, and not about its use. I only realized that white malt (if this is it) is used only in the recipe for Riga bread, and no more mentions. The percentage of flour is apparently the same for dark and white 1-3%
DonnaRosa
In which departments of supermarkets or
where can i find and buy malt?
Viki
Quote: DonnaRosa

In which departments of supermarkets or
where can i find and buy malt?
In which city will we look?
DonnaRosa
Quote: Viki
In which city will we look?
I live in Lithuania.
Trishia
Quote: Viki

In which city will we look?

I'm looking for Moscow malt. In the nearby department stores there is no where else to go - I don't even know.
Admin

Trishia, enter your place of residence in your Profile, you can quickly decide and give you a hint.

Trishia, DonnaRosa , we have a section Bakeries, unite (see the Forum menu) in which you can communicate with residents of your city, area and find out where and what to buy.
ivolga
I buy malt at the All-Russian Exhibition Center. There, in a pavilion with a spire, opposite the main entrance, there is a shop "House-bread", they also have a website on the Internet.
yulichka
Very often, malt and other additives are sold in specialty shops at flour mills. In particular, we have Dnipromlin in Dnepropetrovsk, so there is a shop with all this stuff!
Sju
I was looking for malt with us, I was looking, and then my husband brought me something in a bag
Malt and malt preparations - use in bakery (discussion)
that a friend at the brewery gave him in response to a request for malt.
Again, on the advice of my husband (the more fry, the darker it will be), I warmed this "something" in the oven, and then fried it in a frying pan. And after that, I decided to read about how malt is made in the tyrnet ... Tell me please, I have worn out the barley, right?
Cubic
Quote: Sju

And after that I decided to read about how malt is made in the tyrnet ...Tell me please, I have worn out the barley, right?
well ... you taste it, if the taste is pleasant, you can use it as an additive, although the wrong one - the experiment will be
Sju
Quote: Cubic


well ... you taste it, if the taste is pleasant, you can use it as an additive, although the wrong one - the experiment will be

It's unrefined, had to be thrown out
iolanta
Experienced bakers, can you please tell me how to add fermented rye malt to bread? How much do you need?
Lyulek
2-3 st. spoons, depending on what color you want to get
nata41
What I added to Borodinsky (I thought it was malt) turned out to be hop extract. Can I use it often?
iolanta
Quote: Lyulёk

2-3 st. spoons, depending on what color you want to get

Thanks for the answer. Should it be brewed with boiling water?
Lyulek
Not necessary.
Try this and that. See how you like best.
Zest
DEAR FORUM RESIDENTS!

Communication about the use of malt and malt preparations in bakery occurs
HERE.
Welcome
SchuMakher
sazalexter
have you used kvass wort? Now I am making a list of the necessary components for rye baking .... here's what happened: panifarin, red malt or Glof (which is better?), All sorts of sprinkles, a mixture of village and Victoria, I want to order in the Internet store BreadDom ... is that enough or I forgot something else ... Consult those sheep, plizzzz
Mueslik
SchuMakher
kvass wort-very well-I use it constantly, ready-made starter cultures can hardly be replaced
From the products of the House-bread-
would take for sure
panifarin
extra-R
malt
agram-light
additives such as
Jerusalem artichoke
apple powder
syrup
kelp-took out of curiosity-I do not recommend, IMHO




SchuMakher
sazalexter
SchuMakher I have not been using either Agram or Flussigsauer lately. Only Glofa and Panifarin. I used kvass wort until I bought Glof.
You'd better buy some molasses and shake it all.
glykoza
Tell me, can you do anything with Nordic homemade kvass?
🔗
Malt and malt preparations - use in bakery (discussion)
Inside there are 3 bags of brown liquid and 3 bags of yeast. The composition contains malt and yeast. Is it malt extract? It can be put in bread, and if so, how much?
sazalexter
glykoza This is a kvass wort concentrate. Exactly what is needed
Use about 1 tbsp to taste. l
Threat until recently it was sold in cans, it was more convenient, and there was no yeast in the load
glykoza
sazalexter Thanks for the answer
Now I'm waiting for the result from HP.
Maybe we can use yeast, or maybe we can use kvass
Ruzhanna
Dear Colleagues! Let me call you that, for I have been trying myself on this path for more than a year. There are successes and failures, but this does not upset me, on the contrary, it stimulates me to a more detailed study of this difficult baking business.
And the question is. In the firm Dom-Khleb, among other ingredients, I acquired Forex.
The label says: baking additive for wheat and mixed bread, stabilizes bread volume and crumb structure, accelerates dough rising. Ingredients: Carbohydrates, wheat and malt flour, amylolytic enzymes, ascorbic acid. My searches on the site were unsuccessful. Can you please tell me who used it, how was the impression and opinion on the composition.
xsx
Quote: Package link = topic = 179.0 date = 1248967301

xsx , in vain I was frightened, this is what he is, they give him to me from Moscow, on occasion ...
Please take a picture of your malt
I took a long photo .... but she did!

Malt and malt preparations - use in bakery (discussion)
solnyshko
Can dark beer brew mix be used as an additive? There, probably, there is still hop. I can't find either malt or kvass, but I really want Borodinsky.
Iraidka
Dear bakers, yesterday my husband brought me malt, it is called CARAMEL, I have not heard such a name, they brought him from the brewery whether it can be used for bread. It looks like dark wheat grains, tastes like rye bread
Light_Mi
Hello! The bread maker (Kenwood 250) has only been in the house for a week, torturing her and testing my patience! There are no problems with white bread, but a lot of rye! After reading the messages on the forum, I found answers to some of the questions, it remains to find out about MALT CONCENTRATE! How much concentrate should be added and is it included in the total liquid volume? In messages they write from 1-2 tbsp. spoons (to taste). Can anyone have a recipe for using a malt concentrate, share your experience? !!!
Gubki
Tell us the proportion of the replacement of malt with dry kvass?
Admin

1 to 1
Shishanti
Dear forum users.I came across a set for kvass in a store, in which a bag of kvass wort, which includes - fermented rye malt, barley malt, rye flour and water. in 1 sachet 60g. wort, such a sachet is diluted for 3 liters of water. How much of this wort is needed for Borodino or Darnitsky bread? And before you put all the ingredients in the HP, it is better to stir it with water?
tat-63
if the contents are liquid, add the whole package, if dry, then 3 l
Shishanti
Quote: tat-63

if the contents are liquid, add the whole package, if dry, then 3 l

Thank you. The content is liquid. I will try the whole package. )
Rina
Once a technologist told me that it is impossible to brew malt - enzymes that affect the quality, taste and smell of bread are destroyed.

I bought malt two years ago. She began to add it to wheat-rye bread in different ways: she stirred it in water, and simply poured it into flour. There was no big difference in the result. Very dark bread with good rich taste and aroma was always obtained.

The above is - this is my own experience and my opinion.
It is possible that different types of malt and bread require different technology. Somewhere you need to brew, somewhere you can do without it.
Lana
Quote: Rina72

I bought malt two years ago. She began to add it to wheat-rye bread in different ways: she stirred it in water, and simply poured it into flour. There was no big difference in the result. Very dark bread with good rich taste and aroma was always obtained.

The above is - this is my own experience and my opinion.
It is possible that different types of malt and bread require different technology. Somewhere you need to brew, somewhere you can do without it.
Rina72
I also steamed it at the beginning, but not with boiling water, but with hot water, because this is how the authors of the recipes more often recommend, and then I read reviews that dry malt can be used, and since then I have only done this.
I don't see the difference.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92724.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=86176.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.0
(Andrei)
Good afternoon))) please tell me where you can buy rye malt in Krasnodar? I will be very grateful for the answer
Lana
Quote: (andrey)

Good afternoon))) please tell me where you can buy rye malt in Krasnodar? I will be very grateful for the answer
(Andrei)
Go to your fellow countrymen on the page
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.980 , there you will find out
Lana
Quote: Admin

If you just pour boiling water or hot water over the malt and wait for it to cool (about 20-30 minutes), then yes, there is no difference, compared to dry laying

Correctly, the malt must be steamed and kept at a temperature of 65 * C for about 2 hours, then gradually cooled to 35 * C and only then put into the dough.
During this process, the saccharification of malt takes place, and this is what gives rye flour bread its unique taste and spirit. and a beneficial effect on the dough.
Admin
Thank you, as always with the most convincing and accurate information!
We must try! I fell asleep faster and faster, I simply fell asleep and ... happy
Admin

Lana, now try my version and I'm interested in your opinion, what happens
Lana
Quote: Admin

Lana, now try my version and I'm interested in your opinion, what happens
Agreed! 🔗
mila 13
Muscovites !!!!! In which online store you can buy malt ???
mila 13
Thanks, Gasha
I myself have already looked through the pastries, but I have to get 1,500 rubles from them, and there is nothing special to buy except malt ...
I tried to convince myself that silicone molds will be useful to me additionally ... To my already existing 10 ... Not ... did not work ...
We'll probably have to make the malt itself ...
Gasha
Mil, can you get to the All-Russian Exhibition Center? There is a special shop for bakers HERE
mila 13
OOOO !!!! But this is the topic !!!! Of course I will pass The rains will end, why not take a ride? Thank you!!!!!!
Gasha
Good health, the store is wonderful ... I buy everything there myself
Milada
Hello!
I'm just learning how to bake bread. I read the basics (the rule of the kolobok, transfer from dry ingredients to liquid ingredients and a section for beginners, but you can see a lot mixed up). Happiness in the house 3rd week Gradually I go to rye bread, while I just read and eat, perhaps a stupid question - Which malt is better to buy dry or liquid?
We have liquid malt TM Irex Winner D and fermented rye malt Ukraine. They write that it is similar in quality to the Austrian Rogamalt!
From what lies on the surface, it is also clear to me as a beginner - liquid has a shorter shelf life, but it does not need to be steamed. But almost all recipes are dry, that is, you will need to reduce the amount of liquid by the volume of liquid malt, right? And how to understand how much to add it then? It is more convenient to make kvass from liquid, faster and easier I understood from what I read.
Please help me make the right choice so as not to end up with a bunch of hemorrhoids.

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