I used 3 flour/2 water.
1 Like
Looks undercooked
Yes, I’ve just tried some and it is.
New Kenwood opened today
Back in the game
7 Likes
New sourdough starter is ready, a pain naturel will be baked this weekend ( probably two)
3 Likes
Bought a load of different flours from shipton mill
Paul, have tried diastatic malt in your bread making before ?
No, never heard of it.
Do tell
From weekend bakery
“Simply said; diastatic malt is a grain which has been sprouted, dried and grounded into a powder. By sprouting the grain (often wheat or barley), letting the grain grow into a small sprout, you activate the enzymes inside the grain. These active enzymes (diastase) release sugars from the flour / starch which help to grow your yeast. It also promotes a nice golden crust and a good rise and oven spring.”
I bought some from shipton mill just wondered if you or anyone else had used it?
1 Like
Brothers
Using diastatic malt, I didn’t get the rise ( oven not enough I forgot to crank it up)
Very tasty though
8 Likes
I’ve been getting a great rise by turning the oven off for the first 15 minutes.
I normally leave it on an hour as the baking stones need it
Well I know nothing about baking stones 
