Just FYI, malt extract is not the same as diastatic malt, it s just a sweetener and source of sugar, not an enzyme that converts starch to sugar. So wouldn t hurt to add both. But I am not familiar with Calvel s recipes or flour choices.
mariana
Hi!
Calvel s recipes are for unmalted type 55 flour without ascorbic acid added by the miller. European wheats are very different from our North American wheat. They actually don t need ascorbic acid or malt, those improvers are added only as insurance. North American flours always need malt, but rarely require ascorbic acid. Normally, both of those improvers are added, it s a standard practice, every miler and baker use them together. They normalize flour.
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