This weekend, I decided to make the basic (not sourdough) pumpernickel
raisin bread recipe from Rose Levy Berenbaum's Bread Bible. I made the
sponge, and sprinkled the flour mixture over it as directed. As I was
putting away the ingredients, I realized that I had used 2T of diastatic
malt powder instead of 2T of gluten.
I knew that the bread would need the gluten, so I sprinkled that over the
flour mixture. Then, I decided to make a second batch, without the
"mistake" of adding the diastatic malt powder. (Especially since my handy
KA Flour catalog indicated that about 1 t, not 2 T, would be the usual
amount of diastatic malt powder for this recipe!
I made both batches following Rose's directions, including refrigerating
the sponge/flour mixture overnight. I also let the bread rise longer than
called for, both at the first rise stage and after shaping, as that is how
my schedule worked out. I kept the dough very wet -- well beyond tacky
The "original recipe" bread was very good -- nice flavor, beautiful color,
great chewy texture. But the "mistake" was even better -- in short, it was
fantastic. It was sweeter than the original recipe, and the flavor is out
of this world. It is even light enough in texture that I think I will try
adding a bit of first clear flour in place of some of the white flour next
So, I draw two conclusions from this:
1. If you like pumpernickel, this is a great recipe with the added
2. Once again, the fun is in the experimentation. Bread is tremendously
forgiving -- make it your own way!