Anthony's Diastatic Dry Malt Powder, 1.5 lb, Made in the USA, Diastatic, Malted Barley Flour

Alright, fellow home bakers, let's talk about leveling up. I thought I was doing pretty well with my bread game. Decent loaves, edible crusts. But something was missing. That certain je ne sais quoi you get from a really good bakery loaf. After some internet deep dives (which is a dangerous rabbit hole for bakers), I discovered the not-so-secret secret: diastatic dry malt powder. And Anthony's seemed like the one to try.When this bag of fine, pale powder arrived, it didn't look like much. Just... powder. But according to the baking gurus, this stuff is pure magic. It's made from malted barley, which apparently contains enzymes that help break down starches into sugars. More sugar means more food for the yeast, which means a better rise, and more sugar on the crust means better browning. Science! In a bag!Adding this to my dough felt like I was whispering a secret incantation over my mixing bowl. A tiny spoonful, and suddenly my dough had potential. It rose with more enthusiasm, like it had just heard its favorite song. It felt... happier.And the results? Wow. My crusts went from "pleasantly golden" to "deep, rich, mahogany perfection." They looked like they'd spent a week on a tropical beach getting the perfect tan. The crumb was lighter, the rise was noticeably better, and there was a subtle, lovely malt flavor that added a whole new dimension to my bread. My sandwiches are now demanding to be filled with artisanal ingredients to live up to the bread's newfound sophistication.It's a small addition that makes a surprisingly big difference. It's easy to use, just a little bit goes a long way, and the results are undeniable. My bread is now officially showing off.If you want to take your bread from good to "why isn't this in a fancy bakery window?", give this diastatic malt powder a try. It's like giving your yeast a personal trainer and your crust a high-end tanning session. I'm thoroughly impressed with the transformation.

The malt does help with speeding up fermentation times, however, the flavor profile is very, very subtle if you can even notice it. That's not a knock on the product. I'm using it for Neopaltin pizza dough 3-5 day fermentation booster. Im sure with more delicate uses like bread and certain cookies, you may notice more taste from it. The main use for this malt is a Yeast booster, and it does that without having to use sugar. When cold fermenting with this malt, it developed active yeast bubbles and especially when it came to room temperature.

Works very well to activate the flour, especially whole wheat flour.

great for baking, good quality

There are no directions on the package. A reviewer said 2 tsps in three cups of flour. I made two loaves the same, 11/2 cups of organic Kamut whole grain flour and 1 1/2 cups unbleached bread flour, 2 1/4 tsps yeast, 1 tsp salt, 2 Tablespoons sugar, 1 cup total liquid(1 egg plus buttermilk); mixed, kneaded, allowed to rise as close to the same as possible. One loaf had 2 teaspoons of the diastatic malt powder. The loaf with the malt rose only a snitch more, but it was much lighter. I will keep using the malt powder in whole grain yeast breads.

Best adder to sourdough for better rise and color

Just what I was looking for. I will buy again.

The media could not be loaded. This malt powder makes my sourdough loaves perfectly brown! If you're suffering with loaves that just aren't rising and look pale, you need this powder.So what does diastatic malt powder do?It enhances the activity of yeast by breaking down starches into sugars, providing more fuel for the yeast to ferment and produce CO2.This results in a better rise, a more open crumb, and a deeper, darker crust with a sweeter flavor.