Diastatic Malt Powder, 1 lb.

Well I have always been on a quest for that loaf of bread that matches what my grandmother used to make. Reading about how this might move me one step closer I purchased it with some hope it would help but not really confident it would make that much of a difference. Well I made my first batch and I am not sure how or why but everything came out incredibly well. I made some loafs of bread and some bagels. Both tasted great and certainly a step above my average results. I am sure that this amount will last for a good while so the cost is not all that great and I think the result is certainly worth the expense.

I use it in my homemade sourdough bagels; it adds just the right amount of extra flavor. I use this in the dough as I have read that the diastatic helps somewhat with the small amount of rising in the dough. I use the non-diastatic in the water I boil the bagels in. I don't have the scientific explanation on why the non-diastatic is better or worse, I just know what I do and it turns out great bagels. Works great and adds the right amount of flavor to the end product.

I've been baking on and off for about 4 years now and have always been disappointed that I could neither get the smell nor the rise (oven spring) of a professional bakery. After recently deciding to use diastatic malt powder(around 1/2 to 1 tsp per loaf) and Peter Reinhart's cold-temp rise method, I finally made the most delicious bread I have ever made. My house smelled exactly like my favorite bakery in Berkeley! Be careful about a couple of things... 1) more than 1 tsp per loaf, then you run the risk of having gummy-textured bread 2) most commercial bread flour already have malted barley flour added 3) DIASTATIC and NON-DIASTATIC are completely different. The latter is used only as a flavoring/sweetener; it really doesn't change the behavior of your dough

After reading some positive reviews and recommendations from places like King Arthur Flour, I decided to give this bread add-in a try. I was skeptical a tablespoon or too would make a difference in my bread but it does seem to increase shelf life and slightly soften texture of all the loaves and rolls I've tried it with so far (sourdough, sweet rolls, dinner rolls). There is no distinct taste difference but the dough gets (much) easier to work with after the addition and it even seems to boost the rise a bit. Not an essential bread-making tool, but if you make from-scratch loaves a few times a week, like I do, a tiny, yet worthwhile investment and great addition to your pantry. A pretty good, overall "secret" ingredient.

Nothing to dislike here. It is so easy to use, add to the flour, knead as usual and the bread tastes and looks yummy. The price is much cheaper with Amazon than in the grocery store. I will order this again.

This diastatic malt powder is a must for authentic bagels. It helps the dough rise well, and gives it a great texture. There really is no substitute. I keep it in the freezer although it probably doesn't need to be there. One and a half teaspoons per batch of bagels is all that's needed. I also read that these enzymes work great in breads. Even if you make lots of bagels, this bag will last a long time!

Alton Brown said this was a good additive for making pizza dough. I agree. I also use it in french baguettes and other bread products. The baguettes came out good and crusty with my Ferneau oven insert but lacked some flavor. This helps.

No consideration about storage. The package was sent with a bar code covering half the label. Without I could have clipped off the label, tapped it to the jar I am storing the powder in. Next time put the barcode beside or below or move your rather large label to the side. If you are not selling off the shelf in a store the decorative label is redundant and cost more as is it is printed on a color printer.