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Flour: Malted Barley (2 lbs)

$23.99 $19.99

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Description: In baking, adding malted barley flour to wheat flour results in a softer, moister product than would wheat flour alone. More specifically, malted barley flour can be used as a diastatic supplement to boost bread flours that have a low diastatic activity. (Diastatic activity is the conversion of starches to maltose or sugar. Sugar is needed in yeast fermentation.)

For yeast-risen goods, you can safely swap in up to 1/4 Malted Barley Flour; for non yeast-risen baked goods such as cookies, quick breads, up to 1/2. For recipes where there is no rising at all happening (e.g. using it as a thickener for gravies, soups, stews), you can use 100%.

Uses: It is most commonly used in bread, pizza crusts, crackers, rolls, pretzels etc as a dough conditioner — because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture.

Storage: Refrigerate at 42 degrees or cooler for up to 6 months, frozen bags will keep up to a year.
Castle Valley Mill

Castle Valley Mill

Located in the heart of Bucks County, Pennsylvania, Castle Valley Mill continues to produce the finest stone ground flours, meals, cleaned whole berry grains, and grain mixes. Processed slowly and at cool temperatures on antique buhr mills, the flavor, nutrients, and wholesome goodness of the grain is preserved, and produces exceptional quality foods. When able, they use local Bucks County grains and they always grind the grains fresh. They use no preservatives other than refrigeration. They produce a healthy, quality product, natural, healthy, nutritious, and full of flavor.

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