Jugito wrote:

>
> Lawdy-Momma, Samartha. Maybe I'm the dufus. I should have checked out
> the answer on your web site *before* musing about it on sourdough.rec.

Can't always be sourdoughly correct; stuff happens - and I have kind of
a weed-out filter on the first sourdough page; some folks see that title
page and move right along :-)

And - not doing this post would have been much less entertaining.

> Yes, I figure you'll have that pound of malt around for most of the rest
> of your lfe, Unless you find a use other than baking, such as stirring
> up some chocolate malts or brewing up some beers for the family.

There are Russian bread recipes which use significantly more malt - no
need to venture outside the sourdough realm to use more malted grain flours.

But true - with normal "pinches" per bake - I am down probably 1/2 lb in
what? - ~ 1 1/2 years by now. I am definitely planning to be around
longer than the other 1/2 lb usage based on pinched use.

With the Russian breads, if I ever have time to get to it, my guess is
that I would need to get more malted grain in a month or two.

Though, I don't believe you are the dough wizard-doofus I was thinking
of, but that's ok.


Samartha