Gonorio Dineri wrote:
> "Roy" > wrote in news:1112384070.455234.124290
> @l41g2000cwc.googlegroups.com:
>
>
>>>The former for malty flavor and slight coloration of the dough
>>>depending on the depth of malt roasting or color grade; the latter to
>>>improve the enzymatic activity and supplies more fermentable sugar.s
>>
>>Duh!....should be ...diastatic for improvement of enzyme activity to
>>produce more fermentable sugars,; non diastatic just for flavor purposes
>>
>
>
> So, does that mean adding diastatic malt can extend the rising power of the
> yeast?

Well, first of all, the rise is not coming alone from the yeasts with
sourdough - somewhere it was written that up to 50 % of the CO2 can be
coming from the LB's - or something to that extent.

And - with malt, not only the rise is affected but the whole metabolism
of the critters seems to be working better - So, more sugar brings more
browning, more rise and differences in crumb. If you are able to notice
taste differences or not, they are there as well, you can bet on that.

I was curious about this a while ago and kind of documented it the

http://samartha.net/SD/images/BYDATE/02-08-14/

Since then, I always add a pinch of malted 6-row barley flour because
the white (wheat) bread flour I use does not have any. If I forget it,
it's noticeable.

And, while I am at it, for the doofus on this forum yelping about the
Carl's not performing to his liking; seems to me it's more based on the
individual's handling and maybe early childhood upbringing despite the
claim that it's been done "by the book". Doing sourdough needs a grain
of intuition. If it's missing - don't blame the recipe.

Carl's not getting sour? Duh! - sure does:

http://samartha.net/images/SD/BYDATE/02-01-26/

final dough goes from pH 5.10 to pH 4.52 in 1 1/2 hours

- no matter how much King Roy theorizes what beer yeast strain could do
what to affect some bakers in France and then trying to apply this to
Carl's.

Samartha