Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Flour is not flour anymore"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous]Hm. Barley is a northern crop and 2019 was a very bad year for northern crops due to wet spring, cold summer, and wettest fall on record in many areas, with badly delayed harvests and blizzards dropping 2 feet of snow in early October when the harvest issues meant a lot of crops still in the fields. The reason for adding malted barley flour is to add 2 enzymes that enhance yeast activity. Grain buying/selling/milling is a complicated business because crop conditions affect protein, moisture, etc but milling needs to produce as consistent a product as possible. I don't know but wouldn't be surprised if adding the malted barley flour is something that happens some years and other years not. [/quote] The malted barley flour helps with the browning of baked goods. I have stomach sensitivity to it, as some others do, so I seek out flours without it. I don't know why they took it out, but I did notice and started buying it exclusively.[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
