Posts Tagged ‘diax’
Malted ingredients, like other complex flavours, such as coffee, chocolate, bread, beers and wines attract attempts to describe their smells and flavours which are very subjective. We’ve done ourselves it by talking about RBM as having a hint of coffee about it. But, malted ingredients have much more to them than that: they have characteristics that alter the way the dough and bread behaves, looks, feels and proves.
If you make bread then you will usually use the basic ingredients, flour, or a combination of your choice; water; a little salt and yeast (be that fresh, fried, sourdough, a backing ferment or whatever). You might, if using a bread machine, or if you want a more cake-like bread, add some milk, egg or oils to the dough. Then perhaps some seeds such as sunflower, pumpkin, poppy or sesame. There is a range of other, wholesome ingredients that most bakers, especially those who bake at home are not aware of: these are malted ingredients.