Comments on: Baking buddies—come play with us. http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 10:14:00 +0000 http://wordpress.org/?v=2.3.1 By: A T http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-23374 A T Tue, 10 Nov 2009 06:24:29 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-23374 Can either diastatic malt or vital wheat gluten be used interchangably when a recipe calls for one or the other? I have used used both in the past. The whole wheat recipe that I want to try calls for vital wheat gluten and I only have diastatic malt on hand. <strong>Hi - You can certainly use both in your bread, and they'll both enhance it, but for different reasons. Vital wheat gluten improves rise by adding physical structure: gluten. Diastatic malt improves rise by making it easier for the yeast to digest starch and give off CO2 – more gas, a better rise. So use either or both (or neither), but don't substitute one for the other, OK? Good luck - PJH </strong> Can either diastatic malt or vital wheat gluten be used interchangably when a recipe calls for one or the other? I have used used both in the past. The whole wheat recipe that I want to try calls for vital wheat gluten and I only have diastatic malt on hand.

Hi - You can certainly use both in your bread, and they’ll both enhance it, but for different reasons. Vital wheat gluten improves rise by adding physical structure: gluten. Diastatic malt improves rise by making it easier for the yeast to digest starch and give off CO2 – more gas, a better rise. So use either or both (or neither), but don’t substitute one for the other, OK? Good luck - PJH

]]> By: Susie M http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-13774 Susie M Fri, 08 May 2009 12:32:32 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-13774 I just signed up for a whole grains class in July - I can't wait! <b>Welcome to our world! What a productive way to spend a Sunday in July! We're looking forward to your visit and participation in the Whole class. Irene at KAF</b> I just signed up for a whole grains class in July - I can’t wait!

Welcome to our world! What a productive way to spend a Sunday in July! We’re looking forward to your visit and participation in the Whole class. Irene at KAF

]]> By: kate http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-13066 kate Tue, 14 Apr 2009 16:14:09 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-13066 Just another invite for y'all to come to FL...I live in S. E. FL; but, would gladly drive anywhere in the state for a class. If I lived way up north, I'd sure plan some classes in FL during the winter!! Blessings, K. Just another invite for y’all to come to FL…I live in S. E. FL; but, would gladly drive anywhere in the state for a class. If I lived way up north, I’d sure plan some classes in FL during the winter!! Blessings, K.

]]> By: Soupaddict Karen http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12780 Soupaddict Karen Mon, 06 Apr 2009 01:22:16 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12780 I've seen a couple references (here and elsewhere) to diastatic malt improving shelf life. Not to get all sciency and stuff, but, is there a guideline as to how much it improves it (by a day, by multiple days)? While there's nothing like fresh baked bread (yeeuum), when I make it for others, I always tell them, slice it, put it in the freezer. It'd make it easier, though, on my elderly mom if it could last at room temperature (presliced by me) for an extra day or two. What do you think? <strong>No, no guidelines that I know of, Karen. It would depend a lot on the type of bread. Keeping bread fresh is problematic. I think her best bet for sandwich bread is to reheat it VERY briefly in the microwave (for sandwiches or untoasted bread), or, better, just toast it. For baguettes, etc. (somethining in chunks, not slices), heat, lightly covered with foil, in a 350°F oven for 5 minutes or so. PJH</strong> I’ve seen a couple references (here and elsewhere) to diastatic malt improving shelf life. Not to get all sciency and stuff, but, is there a guideline as to how much it improves it (by a day, by multiple days)? While there’s nothing like fresh baked bread (yeeuum), when I make it for others, I always tell them, slice it, put it in the freezer. It’d make it easier, though, on my elderly mom if it could last at room temperature (presliced by me) for an extra day or two. What do you think?

No, no guidelines that I know of, Karen. It would depend a lot on the type of bread. Keeping bread fresh is problematic. I think her best bet for sandwich bread is to reheat it VERY briefly in the microwave (for sandwiches or untoasted bread), or, better, just toast it. For baguettes, etc. (somethining in chunks, not slices), heat, lightly covered with foil, in a 350°F oven for 5 minutes or so. PJH

]]> By: Mark http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12768 Mark Sun, 05 Apr 2009 04:18:48 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12768 So, the diastatic malt makes bread rise more quickly--should I use it as a way to speed up the process, or should I let my dough rise for as long as I usually do (for more flavor, perhaps)? <strong>Mark, you could use a bit less yeast and let it rise the same amount of time you usually do, to develop flavor. Just bit less - maybe 1/4 teaspoon. A long rise is usually a very good thing, flavor-wise. PJH</strong> So, the diastatic malt makes bread rise more quickly–should I use it as a way to speed up the process, or should I let my dough rise for as long as I usually do (for more flavor, perhaps)?

Mark, you could use a bit less yeast and let it rise the same amount of time you usually do, to develop flavor. Just bit less - maybe 1/4 teaspoon. A long rise is usually a very good thing, flavor-wise. PJH

]]> By: Mike T. http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12760 Mike T. Sat, 04 Apr 2009 16:56:34 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12760 Hey PJ, if you have a spring tour, how can it be over? Spring has only been here for 2 weeks??? Signed, Confused. ;-) <strong>Well, Mike, I guess we should cal it our winter tour, huh? I'll suggest that to our flour team, which organizes this program. PJH</strong> Hey PJ, if you have a spring tour, how can it be over? Spring has only been here for 2 weeks???

Signed, Confused. ;-)

Well, Mike, I guess we should cal it our winter tour, huh? I’ll suggest that to our flour team, which organizes this program. PJH

]]> By: Lee http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12756 Lee Sat, 04 Apr 2009 15:57:12 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12756 Seeing that bread brings back memories of our trip to Turkey many years ago. There were little street vendors selling that bread everywhere but instead of the S shape it was a big circle, like a bagel on steroids. They would hang them on long poles to display. Crisp crust, delicious sesame flavor - I've been trying to reproduce it ever since! Seeing that bread brings back memories of our trip to Turkey many years ago. There were little street vendors selling that bread everywhere but instead of the S shape it was a big circle, like a bagel on steroids. They would hang them on long poles to display. Crisp crust, delicious sesame flavor - I’ve been trying to reproduce it ever since!

]]> By: Tom http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12754 Tom Sat, 04 Apr 2009 15:01:09 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12754 I don't have a bag of flour in front of me right now (a retarded lean bread just went in the oven) but doesn't flour already contain a touch of diastatic malt? Would you use different quantities of diastatic malt for different protein flours? Thanks! -Tom <b> Most flour does contain a bit of malt. Sometimes a little bit more is suggested in recipes. Mary @ KAF</b> <strong>Tom, enriched flour (all-purpose flour) includes barley malt, not diastatic malt. Not the same thing... I think maybe the bread flour has barley malt, too. It's a bit of sugar to help the yeast grow, but it doesn't convert starch to sugar like diastatic malt does. PJH</strong> I don’t have a bag of flour in front of me right now (a retarded lean bread just went in the oven) but doesn’t flour already contain a touch of diastatic malt? Would you use different quantities of diastatic malt for different protein flours? Thanks!

-Tom Most flour does contain a bit of malt. Sometimes a little bit more is suggested in recipes. Mary @ KAF

Tom, enriched flour (all-purpose flour) includes barley malt, not diastatic malt. Not the same thing… I think maybe the bread flour has barley malt, too. It’s a bit of sugar to help the yeast grow, but it doesn’t convert starch to sugar like diastatic malt does. PJH

]]> By: Joyce from NC http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12752 Joyce from NC Sat, 04 Apr 2009 13:47:26 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12752 I just signed up for two of your whole grain classes in May. I can't wait to get to Vermont. I am sooooooooooo excited!! Joyce <b> I know you will have sooo much fun! Mary@Kaf</b> I just signed up for two of your whole grain classes in May. I can’t wait to get to Vermont. I am sooooooooooo excited!!

Joyce I know you will have sooo much fun! Mary@Kaf

]]> By: Rosa http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12750 Rosa Sat, 04 Apr 2009 08:30:55 +0000 http://blog.kingarthurflour.com/2009/04/03/baking-buddies%e2%80%94come-play-with-us/#comment-12750 It is actually my dream to do an ocean crossing ;-P! Cheers, Rosa It is actually my dream to do an ocean crossing ;-P!

Cheers,

Rosa

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