Diastatic Malt - Powder (400g)

Added great taste to dough dough loaf

As above. I find to use about 25g to 500g of strong bread flour gives a real good taste to most breads I have tried. Especially a French type baguette. It is a very good hack for making a bakery tasty baguette. Will work with Sourdough too and helps take away the slightly bitter taste sometimes associated with some sourdough starters. However I have noticed with sourdough, it definitely adds to the proofing time as the natural yeasts seem to take longer to ferment with this stuff added. However, with regular yeast it really does add a little something extra to the overall flavour. Highly recommend.

Excellent quality malt extract purchased for bread making,I am retired Baker so obviously make our own bread and this improves my wholemeal and white bread massively, only slight negative a bit expensive

It's difficult to gauge how much to use but I love the smell of the diastatic malt..it reminds me of Ovaltine. I've used it in my bread recipes and it gives a very subtle malt flavour - just be careful not to add too much otherwise your bread will have a 'gummy' texture. x

We use the malt powder in Malaysia to feed the sour dough when mixing the culture with the flour. We are very happy the way the malt affects positively the taste and since we use it the dough rises much better and makes the bread kind of lighter

This improved both my yeast dough & my sourdough. A small quantity in the flour creates a better rise.

I ordered this after reading that high diastatic barley powder can boost the rise and flavour on bread baking, and boy did it. I used about half a teaspoon of this when making the Belgian fruit bread, Cramique, and at first I saw no difference with the same rise I'd get usually, but when I baked it it rose massively and came out way bigger than I'd expect. There was no impact on the flavour of the bread so this seems like a great addition if you bake bread frequently.

It's diastatic malt so it will do it's job. But the container is a bit stupid for a fine powder that gets airborne very easily - you either have to cut off the entire top or risk it spilling out in large amounts than needed. I've never had a diastatic malt powder that doesn't come in a resealable bag before... for good reason.