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Amylase

Chris_468439

I can't find it anywhere I live, and I need it today to make the slide buns recipe.

Wondering if there's anything else I can use, or do I even have to use it?

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Comments

brian_martin2001

Where do you live? You might try home brewer supply stores: you'll want the alpha amylase. If that's not as option, you might check grocery store for Diastatic malt powder which contains amylase. You don't absolutely need it, but it will have an effect on the finished product.

wolfiegirl

If you aren't near a brewers supply ...... Amazon to the rescue!

nico.beemster

You don't need it. It makes the buns a bit softer though, which gives a more pleasing mouth-feel.

If you order amylase online: try out the strength in a small batch! The amylase I use is a lot stronger than the stuff the good guys at CS use. Found out the hard way, I royally fucked up a big batch. The buns looked nice but were gooey inside, absolutely disgusting.

wolfiegirl

I just made my first go-round of those buns and they were just as disgusting and gooey as it seems yours were. Next time I'll use a bit of DMP but skip the amalyse. gak.

fisher23

I have only made them with the DMP and I think they came out good.

wolfiegirl

Good to know! Thanks John.

nico.beemster

I have this stuff: https://www.amazon.co.uk/Ritchies-Amylase-25g/dp/B01EENC3NU

Cut the amount in half for my second attempt. A lot better.

Currently I use 60% of the CS amount, buns are perfect!!

wolfiegirl

The stuff I have reads 1/2 t per 5 gallons which seems to be about 10 times more potent than the stuff you have. Yikes! No wonder I had mush. I'm getting ready to make a second round this week but this time I'm no amalyse. For the amount of eggs and butter that go into this recipe, I just am not going to risk having to toss another batch out.