Dry Malt Extract (DME)?

[silver]

Has anyone tried adding a small amount of DME to their flour? 

DME is vacuum "freeze" dried pre-fermentation step beer.

[willy]

I like the taste, but I never could fit it into the "seasoning bag" in enough quantity to matter. Never put it into the flour. I had 5 lbs of KFC flour and I didn't perceive anything present other than flour.

[silver]

Feb 25, 2022 15:21:08 GMT willy said:

I like the taste, but I never could fit it into the "seasoning bag" in enough quantity to matter. Never put it into the flour. I had 5 lbs of KFC flour and I didn't perceive anything present other than flour.

ConAgra's 'Sapphire Flour' (a flour from Montana, which makes the best pie crusts on earth) is (per the ingredients list) Wheat Flour plus Malted Barley Flour (I.E. sprouted Barley flour).

DME is a Malted Barley Extract comprised of roughly 70% sugars and 30% Beer Stuff (the stuff that remains behind after 'beer yeast' consumes the sugars).

I would think it could be used at 3 grams in 197 grams of flour (for 200 grams), or 6 grams in 394 grams of flour (for 400 grams).

This would "effectively" give you 2 grams of sugars and 1 gram of Malted Barley Flour in 200 grams of flour, or 4 grams of sugars and 2 grams of Malted Barley Flour in 400 grams of flour.

Thus DME kills 2 birds with one stone.  It provides sugars plus barley flour all in one tidy package.

[Helen]

What I class as an “ersatz recipe.” It's a close approximation but never seems to be quite there - a bit like the note.

[silver]

Feb 25, 2022 20:38:31 GMT Helen said:

What I class as an “ersatz recipe.” It's a close approximation but never seems to be quite there - a bit like the note.

Have you tried adding DME to any recipes?

[Helen]

No. I can't say that I have.

[jwoz]

I've tried DME numerous times (different varieties), as well as malted milk powder and barley flour. No epiphanies but I haven't ruled them out either.

[willy]

Got no traction with my use of the same.

[silver]

I finally gave DME a try, and it did not open any doors to the 'note', but it is too early to totally give up on it. I think my next approach will be to discover a better 'foundation' recipe without the use of DME, and then see if it gets better or worse after adding some DME to the flour.

[jwoz]

Regarding barley, I went down this path at one point:

www.npr.org/sections/thesalt/2016/02/23/466956650/save-the-fleet-eat-less-wheat-the-patriotic-history-of-ditching-bread

[willy]

Ahhh, barley makes beer.

[jwoz]

And DME comes from barley, and barley was used as a flour additive in the past so I was curious to see what it did in a recipe