I've just bought some malted flour (farina maltata - it) from a bakery. On the bag, it says that i should add 1% malted flour to the total flour. Say I want to make a dough with 500 flour, i'll add 5 malted flour to it, no? This malted flour is a grayish one. And another question, when should I use it? It is a fermentation 'helper'? The dough will ferment better?Or faster?
Here is the pic.
Thank you all!