Diastatic Malt

[RichieB]

Does anyone use this in your bakes? I saw a post with a recipe for hardrolls which used it. The OP said that it makes a difference in the rise, texture, taste and crumb. I did some research and it seems to be the real deal. It will be here tomorrow (Amazon). Here's some info. If you use it, I'd like to hear your experience. TIA

https://www.theperfectloaf.com/what-is-diastatic-malt-powder/

[RonB]

I have used it to make bagels, but that was so long ago I don't remember if or what it did...

[barelfly]

I’ve used it for bagels as well. But that was years ago pre-GF days. Something about the chew to the bagel is what I remember, and perhaps a in place of using lye for bagels??? Don’t quote me on that….. I could be completely wrong - but I know both are ways you can make bagels.

[MBMorgan]

I’d start my reading here: https://www.kingarthurbaking.com/blo...ley-malt-syrup

[RichieB]

Thanks for sharing.

[Carolyn]

There was a thread on here a while back about adding diastatic malt to flour for making waffles.

[johnec00]

I use it (2% of water weight) in rye rolls and rye loaf bread. Its basically easily available food for the yeast and therefore lightens the crumb.

[barelfly]

That’s right! Also used this for the rye and pumpernickel rye bread I made as well.

[captainlee]

I use it for making baguettes and rustic bread. I feel it improves the bake.

[RichieB]

I used it today for another batch of hard rolls. The K.A. recipe I always use. I added 1 tsp of the diastatic malt to 3 cups of A.P. flour. I've had nice results but not like this. The look and the rise is nicer than anything I've done before. Taste and crumb will be the next test.

[hoovarmin]

I'll have to read about this. First time I'm hearing about it

[coupster]

Add it to your pizza dough.

[Smoke em if you got em]

I’ve been using it in my pizza dough for a few years. It helps with browning of the crust. It is not needed if using a high temp pizza oven or wood fired oven.