scotty Posted June 4, 2008 Share Posted June 4, 2008 Do you know if Malt Extract is commonly available in France? Link to comment Share on other sites More sharing options...
Kim Posted June 5, 2008 Share Posted June 5, 2008 Hmmm. Never had a need for that myself. Is it to make beer? I think you can find it here called malt d'orge. Don't know if it's available in stores, but I did see it avaialable by mail order on the web. Link to comment Share on other sites More sharing options...
brianagain Posted June 5, 2008 Share Posted June 5, 2008 http://bieresdumonde.oxatis.com/You could always check out this website.Brian (again) Link to comment Share on other sites More sharing options...
scotty Posted June 5, 2008 Author Share Posted June 5, 2008 No, I add it to my home made bread. Link to comment Share on other sites More sharing options...
Clair Posted June 5, 2008 Share Posted June 5, 2008 Seen in another forum: www.difal.comIt seems their customer service is the starting point.No personal guarantee though [:)]PS: how do you use it in breadmaking? I am an avid breadmaker, always keen to learn [:)] Link to comment Share on other sites More sharing options...
scotty Posted June 5, 2008 Author Share Posted June 5, 2008 We use this recipe which we have developed over the last 10 years to make a 1/2 brown 1lb loaf in a breadmaker.500g STRONG WHITE BREAD FLOUR500g STRONG WHOLEMEAL FLOUR2 TABLESPOONS DRIED MILK1 TEASPOON SALT1 TEASPOON SUGAR1 TEASPOON SUNFLOWER SEEDS1 TEASPOON LINSEEDS1 TEASPOON PUMPKIN SEEDS1 TEASPOON POPPY SEEDS1.5 to 2 TEASPOONS YEAST (depends on your flour)2 TABLESPOONS OLIVE OIL1 TABLESPOON MALT EXTRACT360ml WATER Link to comment Share on other sites More sharing options...
Clair Posted June 5, 2008 Share Posted June 5, 2008 Thanks for the recipe [:)]What does the malt extract add to the bread?Is it in the taste? Link to comment Share on other sites More sharing options...
scotty Posted June 6, 2008 Author Share Posted June 6, 2008 Yes a little to the taste, and it's good for you. We notice the difference in taste when we run out of malt extract and have to use honey instead. Link to comment Share on other sites More sharing options...
moonraker Posted June 6, 2008 Share Posted June 6, 2008 Recipe looks good but that seems like a lot of flour for 360 ml of water. I don't think my machine would mix it properly. Link to comment Share on other sites More sharing options...
Clair Posted June 6, 2008 Share Posted June 6, 2008 I assume it was 500g of white OR 500g of wholemeal, but I see what you mean... Link to comment Share on other sites More sharing options...
scotty Posted June 6, 2008 Author Share Posted June 6, 2008 Oops 250g of each. Link to comment Share on other sites More sharing options...
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