This is basically ground up sprouted wheat. When wheat is sprouted, it creates a lot of enzymes (mainly amylase) which breaks down starches in gluten to create more glucose. This promotes fermentation, rise and darker crust color. Malt is usually added to commercial flours, but fresh milled wheat needs to have it added. A little malt goes a long way, usually 1% of flour weight added is appropriate. Much more than that and you can end up with an unpleasant gummy texture to the crumb and have other problems with the final product.
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