Malted Barley Flour

[Steve Freides]

Does anyone use Malted Barley Flour in their home cooking?

I noticed it as an ingredient on a package of bagels I bought at the
local Whole Foods. We have a couple of bagel places in town and I
figured store-bought couldn't possibly be as good as those, but these
were better and they've become a staple here. And they stay fresh and
soft remarkably long, too.

Because they list malted barley flour as an ingredient, I did some
reading - all kinds of interesting stuff out there, including things
about tannins (sp?). Whatever the case may be about that, I'm
considering buying some to try around here. We don't bake a lot but if
a little malted barley flour makes our stuff taste anything like these
bagels from WF, I want to try it.

Thanks.

-S-

[cshenk]

Steve Freides wrote in rec.food.cooking:

Humm, sorry but no experience with it. I know where to get it locally
though. Whole foods and trader joes both have it.



--

[Janet B]

On Sun, 20 Mar 2016 06:28:15 -0400, "Steve Freides" <st...@kbnj.com>
wrote:

try here
http://www.kingarthurflour.com/shop/items/non-diastatic-malt-powder-16-oz
I've never had malted barley flour, but have added Diastatic Malt
Powder to my individual bread recipes. If you are just looking for
the flavor, non-diastatic malt will do or even the powder you get to
make malted milks at home. I buy diastatic malt flour at King Arthur
Flour. Some have sprouted barley, dried it and ground it. I don't
think it was Graham, but maybe.
There are several very knowledgeable posters here who can add more
Janet US

[graham]

I've tried sprouted wheat and spelt flours, indeed I have some in the
fridge, but not malted barley flour. Some years ago, I was looking for
malted wheat grains to make a type of bread that is widely sold in the UK.
(http://tiny.cc/d7j79x)

I went to a shop that sold beer brewing supplies but the malted barley
was unsuitable as it still had the hulls and spikes (what we called
"havels" in East Anglia).

[Janet B]

I tried the brew shop as well and couldn't get what I wanted. Then I
tried a food co-op and was able to get non-diastatic malt powder and
non-diastatic malt syrup. (Man! that syrup has got to be the
stickiest thing on the planet) I was finally able to get diastatic
malt powder at King Arthur flour. I liked what it did for dough that
spent some time in the fridge.
Janet US

[graham]

The malt syrup is an essential ingredient in malt loaf, a UK tea-time treat.
http://www.bbcgoodfood.com/recipes/1411653/sticky-malt-loaves
Graham