Calvel malt extract and ascorbic - with malted American flours?
Just FYI, malt extract is not the same as diastatic malt, its just a sweetener and source of sugar, not an enzyme that converts starch to sugar. So wouldnt hurt to add both. But I am not familiar with Calvels recipes or flour choices. mariana Hi! Calvels 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 dont need ascorbic acid or malt, those improvers are added only as insurance. No...
Source: thefreshloaf.com