Termbeginnerdraft

Malt

Also searched as: diastatic malt, malt flour

In short: Sprouted and dried grain, usually barley. Sprouting creates enzymes that break starch down into sugar: baking malt feeds the yeast and browns the crust.

Related entries

Amylase: starch turns into sugar Yeast fermentation

Bread

Sources · 1

Harold McGee: On Food and Cooking (2004), Kapitel Getreide: Malz