Diastatic Malted Barley Flour 400g

Warning: can turn bread gloopy if not careful Took several batches before I got to correct mix. Using with Marriages Uppermost Strong, with sourdough starter and a long ferment. 1st: 2% = total goo in the cenre (standard bake time) 2nd: 1% = still gloopy in the centre ( 10 minutes bake) 3rd: 0.5% = perfect, slightly moist crumb, flaky crust (like a baguette) This might change with different flours and ferment time. My advice would be to start at the low % and work up rather than high % and work down. Experiment with small loaves to cut down on potential waste. Gives an amazing colour and crust when you get the right.