yourhealthstore Premium Diastatic Malt Powder 500g Barley Malt for Bread Making, 80-120 Lintner.

I use this to make a dark rye bread and it is extremely tasty. Along with Pomegranate Molasses I get a fantastic Borodinksy type bread.

I learned about adding diastatic malt to sourdough to improve rise and get a crisper and more golden crust- it certainly dose that. It's a fine line and important not to add too much otherwise the dough will over prove and give you a flat loaf. I've found about 7 grams is ideal for 500 grams of flour. I also tried adding it to a starter I was trying to revive and it worked well to give the flat starter a boost. Not sure if this is accepted practice, but it worked for me.Good product and don't bake SD without it now.

Used this in my sourdough bread recipe. 7g to 500g flour. Results are great. Dough is lovely and soft after kneading and resting. Produced bread with good even crust.

Does the job. Standard baking ingredient we use in some of our sourdough starters

If you’re making pizza dough fresh, this is the malt for you. It’s a decent tough and safe bag with a decent reseal top and authentic pizza dough is made with malt rather than sugar. The difference is amazing somehow this makes your dough more pliable and far less likely to tear and the crust is gorgeous crispy and tasty. It also made the dough so pliable I was able to make stuffed crust very easily. I’ve been making pizza dough since the 90’s and until recently never knew about malt instead of sugar for my yeast, it is worth a try to all you amateur pizza throwers.

Just 22g of this absolutely transformed my pizzas. The rise on the crusts was simply unbelievable and it took the taste and texture to a new level. I would highly recommend this to any pizza lovers in combination with the Ooni 100% Biga recipe.

Happy with the product. Experimenting with bread-making recipes.

I am VERY new to baking and a bit OCD about doing things properly in general. My research led me to diastatic malt powder which gives the bread a better rise and better crust colouring. Got this VERY fast and made this Estonian Kringle, cinnamon bread yesterday. I will be using this going forward. I am making a rustic loaf today, I will share an image.