Excellent learning from these vids, I enjoy watching them and discovering new products. Just a suggestion; I wonder about the volume (as in sound) your tech should sort out as it's a loud blast of music not matching your good presentation of product for the viewer. (the reason? there's a Motocross/Bikes channel on YT that has the same type music and I always think of it when watching these)
@@shanemelott3131 oh yes, I added over 10% once to my regular yeast wheat bread, and it developed nice crust all right, but the inside was all just almost liquid goo. That was quite a learning experience.
4 года назад+1
This. What you have to keep in mind is that the wetter your dough the less you can use. Just use 0,5% or so and see how the texture is.
Maybe my digital thermometer is broken. I get the oil around 325-350 at most doing batches of around 12. Every video I watch of donut frying they reference times like 2 minutes a side or every thirty seconds after that [flipping] but my frying only takes about 15 seconds per side and they cook perfectly Fluffy, never greasy and taste great Why is my time soooo much different than all the chefs?
I guess this would depend on the thickness of the donut. Every recipe is different but without knowing exactly how hot your oil is getting it could be tough to know the correct answer.
im so glad to find this channel u guys are great thanks a lot 🙏 One question wich methocel is for frying dough? donut ectc. And how much do we have to use for 1 liters of frying oil ?🙏
Hi there, I am in France and it's hard for me to get access to any diastatic malt. I'd like to use low diastatic malt for pizza dough (20°Litner). I was thinking about grinding pilsen wheat grains (diastatic) used for beer making, more readily available. Is this a suitable alternative? Seems the grains have a diastic sttength of 250 WK and around 1.9 lovibond. Is it really necessary to look for low WK value? Seems those available diastatic available in US can go to as low as 20 WK? Can I find a dosage adjustment with the wheat grains?
When doing the autolyse method you may be able to add the Diastatic malt powder at the beginning. But we are unsure if this will have any negative effects. To err on the side of caution you could add the Diastatic malt powder after the first rest. As for the yeast the time may be reduced but this all depends on the look and feel of the recipe. That will be the best indicator on whether or not you can change the recipe.
@@Modernist_Pantry Thanks. After I posted that I actually just ended up using the malt powder (0.5%) during autolyse and added the yeast in after making a sort of paste from it and the sugar/butter, but I only autolysed for about 40 minutes. It was softer and a little harder to work with at first due to the softening so I had to use a little more flour to coat while forming but they turned out better than usual just by adding the malt powder.
Tried diastatic malt several times with my breads, but will discontinue. It may result in a darker crust, but it will never be as crispy than without. Both crust and crumb become chewy, instead of crispy
@@Modernist_Pantry Thank you for your quick reply,,,I`m not really concerned with browness,,,more interested in texture,,,they are great right out of the oven but seem dense the next day
Hello, thank you for the video. I wanted to ask why does it say on your powder malt product under "ingredients" flour and dextrose ? And one more question, can we use any powdered diastatic malt ? meaning the Pilsner that is used to make beer can be used for cooking ?
All diastatic malt powder is standardized with starch and dextrose to provide maximum benefit from the enzyme. Barley malt powder used in beer making is not diastatic malt and will not work in the same way. Spray-dried malt or ground malt is not the same thing as diastatic malt powder. It is a very specific product.
@@Modernist_Pantry thank you for your response. Do you think people can buy diastatic grain malt with a specific Lintner degree between 60 and 110 and create diastatic malt powder at home ? I understood that DME is not diastatic(because it is dried above 55 degrees which kills enzymatic activity)
Can you please help me here? Some of the recipe says use Diastatic malt powder(Syrup) like yours, but some of others like King Arthur Flour Recipe says use Non-Diastatic Malt for Bagels. Other than helping the dough rise bit better, and helping the crust color, are there any other critical reasons to use Diastatic Malt Powder(Syrup) for Bagels(breads)?
Diastatic malt I use is made from rye and helps with enzymatic activity when scalding rye flour which breaks the starch into glucose. Non diastatic malt is mostly used for color and taste
They are not, they have similar functionality but they're not the same product and cannot be used interchangeably without experimenting with the ratios.
I find that when I use 1% or more of diastatic malt powder, the bread has too much of a malty flavor. I use .05%. Then I hear there is something called the Litner value and that makes a difference. Not easy to use.
I think everyone has different ideas of what keto friendly means so you'll have to calculate if that works for your recipe. It also won't work that well in a completely carb free baking recipe
Thanks for saying more about methyl cellulose in this episode. Limiting oil absorption in frying is a worthwhile goal!
you said about limiting absorption, but not what is it ?
@@lauramajestic3624 vegetable cellulose is treated with a base and methyl chloride to produce a white, powdery substance that is safe to use in foods.
Thanks, that's the best explaination of Diastatic Malt, I have found to date.
Glad it was helpful!
Excellent learning from these vids, I enjoy watching them and discovering new products.
Just a suggestion; I wonder about the volume (as in sound) your tech should sort out as it's a loud blast of music not matching your good presentation of product for the viewer. (the reason? there's a Motocross/Bikes channel on YT that has the same type music and I always think of it when watching these)
Thanks for the suggestion!
An episode with all those secret weapons aditives, would be really nice
We would love to do one but that episode would like 2 hours long
@@Modernist_Pantry or a 10 episode series :-)
Can you please suggest amounts in baker's percentage instead of cups and teaspoons?
1%
1 - 2 %, anymore and things will get gummy
@@shanemelott3131 oh yes, I added over 10% once to my regular yeast wheat bread, and it developed nice crust all right, but the inside was all just almost liquid goo. That was quite a learning experience.
This.
What you have to keep in mind is that the wetter your dough the less you can use. Just use 0,5% or so and see how the texture is.
Maybe my digital thermometer is broken. I get the oil around 325-350 at most doing batches of around 12.
Every video I watch of donut frying they reference times like 2 minutes a side or every thirty seconds after that [flipping] but my frying only takes about 15 seconds per side and they cook perfectly
Fluffy, never greasy and taste great
Why is my time soooo much different than all the chefs?
I guess this would depend on the thickness of the donut. Every recipe is different but without knowing exactly how hot your oil is getting it could be tough to know the correct answer.
im so glad to find this channel u guys are great thanks a lot 🙏
One question wich methocel is for frying dough? donut ectc. And how much do we have to use for 1 liters of frying oil ?🙏
After my quick research in your blog i figured out that methocel is added to the dough lol 5 gr per kg.
@@carpediem1109 Did you see the donut recipe? blog.modernistpantry.com/recipes/slam-dunk-donuts/
Thanks... Pls do you have something for lighter cakes and muffins with a soft crumb.
Please can you assist me also I the use of PGME in baking. Thanks. And thanks for sharing this
love your videos! can i ask what i the brand of thermometer your using in the pot, can you share a link to it?
This is a temperature probe that comes with the Breville/Polyscience Control Freak that provides temperature readings back to the induction cooker
One of the highest volume vids on you tube. Good.
Hi there,
I am in France and it's hard for me to get access to any diastatic malt.
I'd like to use low diastatic malt for pizza dough (20°Litner). I was thinking about grinding pilsen wheat grains (diastatic) used for beer making, more readily available. Is this a suitable alternative? Seems the grains have a diastic sttength of 250 WK and around 1.9 lovibond.
Is it really necessary to look for low WK value? Seems those available diastatic available in US can go to as low as 20 WK?
Can I find a dosage adjustment with the wheat grains?
I bought mine from Amazon. Delivered to my door.
What would be a good substitute?
amylase
Should I add malt extract to flour mix before or after autolyse? And can I autolyse with yeast for half an hour if I'm using instant?
When doing the autolyse method you may be able to add the Diastatic malt powder at the beginning. But we are unsure if this will have any negative effects. To err on the side of caution you could add the Diastatic malt powder after the first rest. As for the yeast the time may be reduced but this all depends on the look and feel of the recipe. That will be the best indicator on whether or not you can change the recipe.
@@Modernist_Pantry Thanks. After I posted that I actually just ended up using the malt powder (0.5%) during autolyse and added the yeast in after making a sort of paste from it and the sugar/butter, but I only autolysed for about 40 minutes. It was softer and a little harder to work with at first due to the softening so I had to use a little more flour to coat while forming but they turned out better than usual just by adding the malt powder.
Thanks, this is not much different from a public service to us. Cheers!
that's kind of what we're going for, spreading the knowledge!
Can DMP be used for a waffle recipe?
Yes, absolutely
Do you have a Belgian waffle recipe to share that’s not using yeast and can use baking powder with the DMP?
Would DMP be good for Pizza dough?
We typically don't add it since we're not looking for more browning in pizzas and there's no top crust.
Hell yeah. A little bruciato never hurt anyone.
Tried diastatic malt several times with my breads, but will discontinue. It may result in a darker crust, but it will never be as crispy than without. Both crust and crumb become chewy, instead of crispy
Check out polydextrose as an alternative: ruclips.net/video/QhucNWBCoQg/видео.html
What would this do to my sticky buns,,how much diatastic malt do i ad the how much flour these buns are baked not fried
about 1/2 tsp pr cup of flour in the recipe. This will promote even browning on the sticky buns and improve rise if yeast is used.
@@Modernist_Pantry Thank you for your quick reply,,,I`m not really concerned with browness,,,more interested in texture,,,they are great right out of the oven but seem dense the next day
Hello, thank you for the video. I wanted to ask why does it say on your powder malt product under "ingredients" flour and dextrose ? And one more question, can we use any powdered diastatic malt ? meaning the Pilsner that is used to make beer can be used for cooking ?
All diastatic malt powder is standardized with starch and dextrose to provide maximum benefit from the enzyme. Barley malt powder used in beer making is not diastatic malt and will not work in the same way. Spray-dried malt or ground malt is not the same thing as diastatic malt powder. It is a very specific product.
@@Modernist_Pantry thank you for your response. Do you think people can buy diastatic grain malt with a specific Lintner degree between 60 and 110 and create diastatic malt powder at home ?
I understood that DME is not diastatic(because it is dried above 55 degrees which kills enzymatic activity)
Can you please help me here? Some of the recipe says use Diastatic malt powder(Syrup) like yours, but some of others like King Arthur Flour Recipe says use Non-Diastatic Malt for Bagels. Other than helping the dough rise bit better, and helping the crust color, are there any other critical reasons to use Diastatic Malt Powder(Syrup) for Bagels(breads)?
Stay tuned! We're releasing an episode all about nondiastatic versus diastatic malt powder in a few weeks.
Diastatic malt I use is made from rye and helps with enzymatic activity when scalding rye flour which breaks the starch into glucose.
Non diastatic malt is mostly used for color and taste
(0,o) never seen such a "quiet" oil while deep-frying something
Is diastatic malt powder the same as barley malt powder?
It is not the same - diastatic malt contains amylase
Why international shipping extremely very expensive ⁉️
Is amylase powder the same thing?
They are not, they have similar functionality but they're not the same product and cannot be used interchangeably without experimenting with the ratios.
Can this be used in sourdough bread?
Absolutely!
I find that when I use 1% or more of diastatic malt powder, the bread has too much of a malty flavor. I use .05%. Then I hear there is something called the Litner value and that makes a difference. Not easy to use.
If 0.05% works for you then that's perfect. Every recipe is different.
Is this the same as maltose???
No.
about the flavor of baked products with diastatic malt powder, does it inhance the flavor or it stays the same as without the malt powder? thank you
It will make your bread more flavorful
yall gotta turn down the music a bit =/ having to change my volume 3 times to get through it
This is an older video but we've made this change ... a while ago?
Why not just use liquid Amylase?
You can, we find diastatic malt easier to work with in baking.
Well done
Can I use non diastatic malt powder instead of diastatic malt powder?
And in pizza.
If you do your recipes will come out different. They're not substitutes for each other.
You know you can buy pure amalyse instead of malt powder
We carry amylase as well in liquid form.
If puts a half of spoon per cup that measure makes it KETO friendly..!?
I think everyone has different ideas of what keto friendly means so you'll have to calculate if that works for your recipe. It also won't work that well in a completely carb free baking recipe
they are cooking and eating donuts but they show no excitement. is this how culinary school lectures are like?
It is. Sometimes they are even less enthusiastic in my experience. It really matters on who is teaching and how long they have been teaching.
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