Malt flour:Malted barley that has been de hulled and ground. Because it is rich in alpha amylase it increases the diastatic activity of wheat flour. The increases in diastatic activity will make yeast food more available.
Rye flouris a finely ground flour prepared from the rye grain. It contains about the same amount of protein as wheat flour but has higher percentage of carbohydrate gums, which make rye dough stickier than wheat. The sugars in rye, breaks down very easily and support yeast growth resulting in good fermentation. Hence they are included in sour dough or sponge starterrecipes. It has gliadin and gluten proteins but do not form gluten as in wheat flour. The gluten in rye is similar in character to the gluten in pastryflour, which is low, so it is often used in combination with wheat flour. The wheat flour is included in order to make a gluten structure strong enough to form a framework that will hold the gases released from the yeast. Light rye flour can be successfully substituted for 40 percent of wheat flour without loss of volume. Medium and dark rye flours should be limited to 30 percent and 20 percent, respectively, of the total flour amount.
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