Maria, this product may help with the "tanginess" you're looking for in your beautiful bread

M

marilynfl

Moderator
FLORAPAN from King Arthur.

They sent me a tiny sample when I ordered diastatic malt (of course, I ordered the wrong stuff--I should have ordered NON-diastatic malt, but I digress)

Anyway, I've used the FLORAPAN in the Model Bakery English Muffin biga dough and it adds a really nice chew...not tart and sour like some sour-doughs end up. But MORE than just plain old flour.

I'd send you some but it was just a tiny sample...about a TBL. I'll bet they'd send you some if you ask.

http://www.kingarthurflour.com/recipes/french-sourdough-bread-from-a-powdered-starter-recipe

 
I remember speaking with an old timer baker and asking why..

bagels didn't taste like bagels of old and why kaiser rolls didn't have that crunch they once had.

He told me that bakeries today like to freeze their doughs and that they couldn't do that with doughs treated with non-diastatic malt.

He said that changes both the taste and texture of some breads.

Who knew.

 
Yes...it's a starter, but the taste was subtle. I thought adding a bit to

your starter might increase the tanginess.

They'd probably send you the sample, so why not give it a shot?

 
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