IngredientAdvanced
Diastatic Malt Powder
A powder made from sprouted barley that is rich in enzymes (amylase). Adding a small amount to dough helps break down starch into sugar, promoting a faster rise and better browning.
By Henry Hunter · Updated
Henry's notes from the bench
- Check your flour bag first. Most US all-purpose and bread flours already have malted barley flour added. It's the unmalted flours, like many organic and imported ones, where a pinch can boost rise and crust color.
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Sources
- King Arthur Baking
- The Perfect Loaf