Hey, has anyone tried using DME in place of sugar in bread? Does it do anything?
I routinely use DME in my breads (as do many bakeries). It basically replaces any other sugars, and adds a nice rich character to the bread.
Many of the best Italian breads that come out of the classic, century old brick oven bakeries in Brooklyn, NY use DME or LME in their dough.
The King Arthur AP flour actually contains a portion of malted barley flour. It’s part of what makes it so good. barley malt sugars is yeasts very favorite food as far as I can see.
Haven’t tried it in bread, but I make a killer chocolate cake using it.
that reminds me, the other day I replaced about half the powdered sugar in my coco mix with dme and it’s really nice, kinda like ovaltine
Care to share the recipe Denny?
I may have already posted it in the food section. If not, I’ll do it later today.
Found it. Thanks Denny.
http://www.homebrewersassociation.org/forum/index.php?topic=30.msg46#msg46
DME is great in bread as well as ground malt, soaked malt, flaked grains…practically anything you use in your brewing works great in bread.
When batch sparging, the gravity is usually pretty high on the final runnings, so I continue to sparge with a bit more water, catch the run off separately, then boil it down to make a nice rich wort which goes in place of some of the water in my bread recipes. Cheaper than using DME or LME…why throw those delicious sugars away.