>But I add malt sometimes for flavor.
>I buy malted grain at
>the brew store (Moris Offer is my favorite) and grind it in my coffee
>grinder;
That is the enzymatically inert or diastatically impotent variety(
100% non diastatic). you are buying.
If you are adding non diastatic malt you can add heaps of it on your
dough with no ill effect;but not if you are using the diastatic type
malt flour.
It will be much different.then ....Just see for yourself how your dough
behaves.....if you add it indiscriminately without considering the
flour millers pretreatments of flour..
Fortunately most brew store have more inventory of non diastatic malt
then the diastatic version. In fact You can get variety of colors from
the non diastatic malt.depending how many color grade units you expect
;be it light yellow to golden then red to brownish malt,then to
really dark to black malt .
Roy