Baking is both an art and a science. Every ingredient we add to our dough plays a crucial role in the final outcome. One such ingredient that has been gaining attention in the baking world is diastatic malt powder. But what does diastatic malt powder do to dough? Is it truly a game-changer in the world of baking?

The Magic of Diastatic Malt Powder

Diastatic malt powder is derived from barley that has been allowed to sprout, dried, and then ground. The "diastatic" part refers to the active enzymes present in the powder. These enzymes play a pivotal role in breaking down starches in the flour into sugars. The yeast, in turn, feeds on these sugars during fermentation, leading to a strong rise and an enhanced flavor profile.

For a deeper dive into the world of diastatic malt powder, check out our comprehensive article: "Understanding Diastatic Malt Powder and Its Role in Perfecting Your Bread, Pizza, and More".

What Does Malt Powder Do to Bread Dough?

When added to bread dough, diastatic malt powder acts as a bread improver. It not only helps in achieving a better rise but also imparts a beautiful golden-brown crust to the bread. The enzymes in the malt powder ensure that the yeast grows fully during the fermentation period. This results in bread that has a delightful texture and a flavor that's hard to resist.

Diastatic Malt and Sourdough: A Perfect Match

For those who love the tangy taste of sourdough, diastatic malt is a must-try. What does diastatic malt do for sourdough? It enhances the fermentation process, ensuring that the sourdough gets that perfect rise and texture. The malt powder complements the natural flavors of the sourdough, making it even more delicious.

Introducing Scratch's Diastatic Malt Powder for Baking

At Scratch, we understand the importance of quality ingredients. Based in Phoenix, AZ, our passion is to provide top-notch ingredients tailored to your specific baking needs. Our Diastatic Malt Powder for Baking is no exception.

• Flavor and Rise Enhancement: Our diastatic malted barley powder is a natural ingredient that ensures your bread rises perfectly and has an enhanced flavor profile.
• Perfect Dough Conditioner: Made from dried and ground barley, it's the ideal dough improver, especially for whole wheat and organic flours.
• Simple and Easy to Use: For every 3 cups of whole wheat flour or flour that doesn't already contain malted barley, just add 1/2 to 1 tsp of our dough enhancer.
• Shelf Life and Allergen Info: Our product can be stored for up to a year under ideal conditions. However, it's essential to note that it's processed on equipment that handles products containing milk, soy, wheat, egg, peanut, and tree nuts. It's not suitable for those with gluten intolerance.
• Satisfaction Guaranteed: At Scratch, quality is our top priority. All our products are backed by our 100% customer satisfaction guarantee.

How Much Diastatic Malt Powder Should You Use?

The ratio of diastatic malt powder to flour is crucial. As a general guideline, for baguettes, you might wonder, "How much diastatic malt powder to use?" Typically, a small amount, ranging from 1/2 to 1 tsp for every 3 cups of flour, is sufficient. However, it's always a good idea to follow specific recipe recommendations.

Does Diastatic Malt Add Flavor?

Absolutely! While its primary role is to enhance the fermentation process, diastatic malt also imparts a subtle malty flavor to the bread, making it even more delectable.

In Conclusion

While baking ingredients like baking powder can make dough softer, the benefits of malt powder, especially diastatic malt, are unparalleled. It not only improves the texture and rise of the bread but also enhances its flavor.

At Scratch, we're committed to ensuring that your baking experience is nothing short of exceptional. With our diastatic malt powder, you're one step closer to baking perfection. Give it a try and taste the difference!

Happy baking!