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The original was posted on /r/tifu by /u/vonhoother on 2024-10-21 01:09:20+00:00.

This probably belongs in r/breadit and I may cross-post it, but right now it just looks like a fuckup. I was putting together a small batch of bread for myself. I had a small jar of pearled barley and was tired of looking at it, so I ground it up figuring I’d put it into some bread. I’d tried it with one batch earlier this week, but that batch was kind of helter-skelter, so with today’s batch I tried to be more scientific – actually plan, actually weigh things, all that.

So I figure 600g whole wheat flour, 300g bread flour, 100g barley flour. Should work fine, that’s enough barley flour to make a difference in flavor or texture, not enough to screw anything up. Got all my ingredients laid out, including diastatic malt powder (yeast nutrient). Put my flours together, stirred them up well, started putting jars back in the cabinet – and noticed that there were two jars of diastatic malt, one large and one small, and one small jar of barley flour that didn’t seem as empty as it ought to be. 100g would have been a sizable fraction of what was in there. And the large jar of diastatic malt had a lot less in it than it should.

That was when I figured out what I must have done and started cursing and swearing and calling myself an idiot: I’d put 100g of diastatic malt powder into a 2-loaf batch of bread. That’s roughly like a nutritious breakfast of eggs, toast, and two pounds of brewer’s yeast.

The bread came out fine, but I still don’t know what 100g of barley flour would have been like. And diastatic malt is expensive; you use it by the teaspoon, not the cup.

TL;DR: Learned firsthand why you should be careful setting out your ingredients.

Apologies for posting a TIFU only a home bread baker would be interested in!