Yeast rolls

Diastatic Malt Diastatic malt powder is powdered malted grain, usually barley, but wheat, and rice may also be malted. Having some around in long fermented breads is very important. Today's bread flours, as well as having uniformly high gluten content (typically 13%), also contain diastatic enzymes and dough conditioners. "Diastatic" refers to the diastatic enzymes that are created as the grain sprouts. These convert starches to sugars, which yeast eats. Maltose, a simple sugar that yeasties love is usually made in abundance by the enzymes. Malt can be diastatic or non-diastatic. Non-diastatic is simply added as a sweetener, diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed, allowing the bread's rise to go on much longer than otherwise would be expected. Dough conditioners can have profound effects towards helping the gluten to hang together long enough to support a phenomenal rise.

You can make your own: sprout a cup of wheat berries by covering them with water in a jar for 12 or so hours, dump out the water & rinse with clean water, and place the jar in a darkish, warmish, place. Rinse the berries every day with clean water and return to their place. In 2-3 days they will begin to sprout. When the sprout is as long as the berries themselves, dump them out on paper towels, dry them off, and set on a cookie sheet in the sun for a day or so to dry out. Then put the cookie sheet in a 100 degree F oven for an hour or three. Do not let the temp get above 130 degree F or the enzymes will be destroyed. Then grind the dried malted berries into flour, and use it in your favorite recipe at a rate of approx. 1 teaspoon per loaf. I did this for the first time last week, and the bread made with is has a lovely wheaty note.