Diastatic Barley Malt Powder Vegan OU Kosher Certified - 50g/2oz

I'm not sure what to say about this because what I really want is non-diastatic barley malt powder. I've been completely unable to find that. I also can't say I know what this is doing to my bread recipe because I made a few changes at the same time, but an eighth of a teaspoon of this and 1/8 of a teaspoon of ascorbic acid plus the other changes has given me a very light loaf that I'm very happy with. When you're making a low-carb bread with unusual combinations of grains, getting that type of consistency in the bread is very difficult. I can't say how much this helped but it's the first time I've been able to get a bread to actually have the same texture as a store-bought whole wheat bread.

Homemade bread is possibly my favorite thing on the planet other than homemade ice cream. It’s everything. Amazing. I’ve been making bread for over a decade now but I don’t know why I never researched any further into the realm of bread art and science. I mean I know some technique and some degree of science but I’m very...rustic.But anyway, it was only until now, (quarantine perhaps?) that I started looking into it and found out about this little guy.Ok, now my bread is GOOD. Like, the best it’s ever been. When your extremely honest, straightforward-to-the-point-it’s-rude mother tells you your bread tastes like or even better than bakeries in Mexico or France, and that your pizza is better than any other she’s had, or that Einstein has nothing on your bagels...(Leaves the room in disbelief while rays of triumph shine over)

adding just a teaspoon or two of diastatic malt elevates your bread, loaves, both in height and taste. I highly recommend it. I keep mine in the refrigerator to extend its shelflife.

It's made a difference in my pizza crust. It's subtle, but I think it's worth it.

Bought this as I had a recipe I wanted to try that had this ingredient - unfortunately that recipe did not work out. BUT I wanted to try it in my no-knead bread. So far have made 2 loaves and it made a big difference in the yeast leavening and in the bread flavor. My Husband is very happy with this 'new' bread and so am I. Will plan to keep using it in my breads. BTW I used 1 and 1/2 teaspoons for about 3 cups of flour.

Product works great but expensive for the amount you get. You can get a better deal ata health food store!

I absolutely love this diastatic barley malt powder for my long ferment bread doughs, baguettes, and pizza crusts. It improves the texture immensely and provides food for the yeast during the long ferment process. The flavor, for me, is not discernible. If you're looking for a barley malt flavor, you probably want to look for a non-diastatic malt, a malt syrup, or a powdered malted milk. This, for my purposes, is strictly for baking. Makes a divine crust!

A recipe for Detroit style pizza called for diastatic malt powder, so I tried it. Some sources describe it as a magic powder that helps bread rise. Some say it’s the secret ingredient used by all professional bakers. It turned out amazing, the pizza crust had a beautiful color, texture, and great rise. The product came in a nice resealable pouch for freshness. I will use it every time I make pizza or bread.