I’ve been making popovers for years. I switched to King Arthur’s flour because my popovers would not rise, turns out most flour company’s switched from Malted Barley to Enzyme. Once I made the switch I was baking beautiful puffy popovers! However recently my popovers are not beautiful and puffy turns out King Arthur is now substituting Enzyme or malted barley. Is it possible for king Arthur’s to make flour with just straight malted barley for those of us that can tell the difference?

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