| T O P I C R E V I E W |
| Sarah_Allen |
Posted - Nov 10 2019 : 6:10:17 PM
Hello,
I am new here and I've noticed several comments about not using flour with barley malt. As it turns out, the organic, unbleached white flour I chose has barley malt added. It did take my mother about 6 weeks to get established, but I just made my first sandwich loaf today and it came out just fine.
Should I consider switching to a different flour without barley malt or not worry about it if my mother is not adversely effected?
Also, I love the book and can't wait to try more of the recipes now that my mother is established. |
| 2 L A T E S T R E P L I E S (Newest First) |
| Sarah_Allen |
Posted - Nov 11 2019 : 3:50:59 PM
Thank you for the response. So far I am happy with the flavor and texture of the breads. I don't think the mother smells overly alcoholic or off, it smells pleasantly sour. All the same, I think I will look to transition to a flour without barley malt once I have worked through what I have on hand. |
| Ashley |
Posted - Nov 10 2019 : 10:43:57 PM
Hi Sarah,
In our early trials, we really had difficulties getting flours with barley malt as an added ingredient to work reliably in mothers. As soon as we shied away from barley malt, we had much more success. It's great your mother is doing well and that you made your first sandwich loaf! Are you happy with the flavor and texture of your breads? Or have you noticed anything off about your mother, such as an overly alcoholic smell? |
|
|
