After the success of the previous malted loaf, I attempted another version but just with malted flour. It was OK, and since I sliced and froze most of the loaf I enjoyed it for a couple weeks (it’s very convenient that way).
![Malted loaf, 2](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2019/03/IMG_2432.jpg?resize=525%2C317&ssl=1)
It was a decent loaf, but it was still too compact and felt a bit dry (even before freezing). I wondered if that was because of having used a rye sourdough starter in addition to the malted loaf. So I started preparing a white starter.
![Malted loaf, 2, sliced](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2019/03/IMG_2441.jpg?resize=525%2C700&ssl=1)