Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours.
Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven spring. Add only a small amount of 1 teaspoon per 3 cups of flour, or around 1% in Baker’s Math of non-malted flour.
Many commercial all-purpose or high-protein bread flours contain added barley malt (or “malted barley flour,” or “enzymes,” all of which are the same base ingredient), omitting the need for diastatic malt as an isolated ingredient in baking. However, many organic, whole-wheat, and home-milled flours do not contain additives, meaning doughs made as such can benefit from added malt.
Malt powder, whether non-diastatic or diastatic, is used to add flavor, color, and texture to baked goods. The primary distinction between the two lies in their enzymatic activity.
Non-Diastatic Malt Powder
- Contains no active enzymes
- Primarily used for flavoring and coloring
- Does not affect proofing or rising times of dough
- Adds sweetness and promotes crust color without altering yeast activity
- Suitable for recipes where controlled yeast activity is desired
Eden’s Organic Barley Malt Syrup is a non-diastolic liquid sweetener.
Diastatic Malt Powder
- Contains active enzymes that convert starches to sugars
- Accelerates proofing and rising processes by providing additional food for yeast
- Can lead to a lighter, airier texture and more pronounced crust color
- Requires careful dosage to avoid weakening dough and producing an undesirable “gummy” texture
- Ideal for recipes where a rapid rise and intense flavor are desired
In summary, non-diastatic malt powder is used for flavor and color, while diastatic malt powder is used to enhance yeast activity and accelerate proofing and rising. The choice between the two ultimately depends on the specific recipe and desired outcome.
In many recipes, I may use malted flour; and if not, I add diastatic malt powder to plain flour in sourdough bread and soft pretzels!