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Substitute for amylase & malt??

Alejandro_Soto_216028

I've done the sliders buns today, but without the amylase, I've substitutes it with honey since it's the only thing it tells you to do it with. Since the info in the net is so vague could you help me out? Keep in mind I'm living in Brazil in a small town where fancy stuff is not available. Same goes for diastatic powdered malt!! The buns came out nice, but I'm wondering the difference the amylase could make! Since we are in the subject, what about levit? Thanks for the help guys....

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Alejandro_Soto_216028

Not that I know off, but thanks for the info JEFF, will keep it in mind in cause something shows up.

stenehjemj

Do you have a place you can get homebrewing supplies or know someone that brews beer? I know there is a thriving brewing community in Brazil but don't know if this has reached your town.

If you can get Pilzner, 2-row or 6-row pale malt from brewers and grind it into a fine flour that is what malting companies make their diastatic powder out of. You want to use the pale malts because they are not kilned as much and the enzymes are much more active.

The enzymes in the malt break down the carbohydrates in the flour into maltose, maltotriose and other sugars that are prefered foods for the yeast. When the yeast is active it helps condition the dough. The sugars help with browning as well. The honey will probably help with the browning but the flavor profile may be different.