Malt:
The only use I've heard of for non-diastatic malt is in bagels; in order to
impart a "malty" flavour. In all other cases, the malt is used to
"supercharge" the yeast, which can be useful in low yeast - long
fermentation recipes. It also helps sourdough starters get going.
Basically, the barley sprouts contain an enzyme which is used to convert
starch into sugars. The yeast (and other biological raising agents) use
this enzyme to convert the starch into the flour to sugar, which is used to
fuel the yeast growth. Incidentally, this is exactly the same malt that is
used in the production of beer and scotch whiskey.
Cornmeal:
Try to find cornmeal with the bran left in. Almost all of the supermarket
brands have the bran removed, which leaves a flavourless sawdust. The
problem is that corn bran holds the oil, which will go rancid over time. It
needs to be refrigerated for any prolonged storage. Up here in the Great
White North, the only brand I've found which leaves the bran in is Bob's
Red Mill, which is in Oregon. Presumably in the south, where people know
their corn meal, there are lots of local "bran in" brands.
Bubbling Pizza Crust:
"My finance' and I...". I assume that this is a Freudian Slip. Otherwise,
make sure that you don't sign a pre-nuptial agreement, Robert.
thanx,
dave.
*8-o