Diastatic Malt Powder


I have purchased Diastatic Malt Powder at KAF for the first time and was wondering if anyone has any suggestions for its use? I love to make the no-knead breads, but I make a lot of traditional breads as well.

badge posted by: mccoysue on September 13, 2010 at 7:17 pm in Q & A
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reply by: bellesaz on September 14, 2010 at 11:18 am

So, what did you buy the Diastatic Malt Powder for in the first place??? One should ask themselves what we did BEFORE we had access to these ingredients and enhancers - why, make good breads, of course!

Now that you have it, you should want to use it. I use it for making bagels as it is one time when you want more full flavor and texture. Diastatic powder is simply dried barley with active enzymes. It is used to boost sugar content, enhance the taste and darken the crust. So you can use it as a substitute for sugar in some recipes.. replacing some of the sugar called for. It also has enzymes which may help create stability in your dough, so if you have a very tender roll or dough, you can add a bit to help give strength during a rise.

Some people use it all the time - I don't and I actually shared my supply with some members of my cooperative. I don't make bagels all that often, but when I do it's really a nice ingredient to have. Makes a huge difference in the taste.

reply by: pjh on September 14, 2010 at 12:18 pm

Hi - Diastatic malt powder is used VERY sparingly, to help yeast grow. I'd suggest using 1/2 teaspoon in a yeast bread recipe calling for 3 cups of flour; 1 teaspoon in a recipe calling for 6 cups of flour. Too much diastatic malt will produce a very sticky, unworkable dough, so don't go overboard.

Non-diastatic malt, which is what bellesaz is probably referring to, is a great substitute for some of the sugar in your recipe. It helps give bagels their distinctive shiny brown crust when added to their water bath, prior to baking. And it gives a richer, more complex sweetness to other breads, as well. Don't substitute it for sugar in recipes where sugar helps provide structure, such as cakes and cookies; but using non-diastatic malt in pancakes, yeast breads, and other places where sugar is purely a sweetener, not a structure-builder, is just fine.

reply by: Christian T on September 14, 2010 at 6:45 pm
Christian T

I figure the third time will be the charm in my attempt to get the "right" malt powder! "Non" Diastatic. Meanwhile I can tell you that "Malted Milk" and just plain "Diastatic Malt" aren't going to do much for sweetening!

I just tried the diastatic malt powder in my umpteenth attempt to get a dark brown crust and better rise on my sourdough. A sloppy half tsp in the KAF "rustic Sourdough" recipe. Because I changed up my raising technique (letter-folding every 30 min) and also used SAF Gold for the first time I'm not sure what part the malt played in the success. I got what I was wanting and certainly will continue to use the diastatic malt with that bread.

reply by: lindyd on September 14, 2010 at 10:27 pm

Hi Sue,

Ciril Hitz, author of "Baking Artisan Breads," suggests using diastatic malt on the basis the enzymes help break down the starch to make sugars, which in turn provide food for the yeast. Well fed yeast grows during fermentation and more fermentation results in better rise and flavor. Many of the formulas in his book list DMP as an option. His baguette dough, for instance, calls for four grams of diastatic malt (1.5 tsp) in 400 grams of flour (there's an additional 200 grams of bread flour in his poolish).

As noted by PJ, you don't want to go overboard or you can wind up with gummy dough. One percent is probably safe.

Ignore the unwarranted lecture about buying it without an immediate plan in place. Your decision was a good once, since it is not readily found locally and it's better to have such an ingredient on hand when you need it. However, you should store it in your freezer (in an airtight container) to keep it fresh. A pound will last a long time because such small amounts are used.

reply by: Mike Nolan on September 15, 2010 at 1:03 am
Mike Nolan

As an old soda jerk, malted milk powder tastes pretty sweet to me. :-)

I use all three (diastatic malt powder, non-diastatic malt powder and malted milk powder) in making various types of breads, but they aren't interchangeable. (Non-diastatic malt powder and malted milk powder are similar, though.)

I use diastatic malt powder when making Vienna bread, non-diastatic malt powder when making bagels, and malted milk powder in our favorite white bread recipe, one I got from Donna German's bread machine book.

I also have several recipes that use barley malt syrup, which I believe is non-diastatic, as it is used mainly as a sweetener, though I think it has a stronger taste than non-diastatic malt powder.

Personally, I'm a great believer in buying ingredients when I can find them, especially the hard-to-find ones, even if I don't have an immediate purpose in mind for them. Recently I bought some chestnut flour, which I will probably try as a replacement for some of the almond flour in some macarons when it gets cooler. In the mean time, it is sitting peacefully in the freezer. (There was also some recipe I was looking at last Christmas that called for it, though I can't remember what it was now.)

reply by: mccoysue on September 19, 2010 at 6:55 am

Thanks so much for the reply! I used the diastatic malt powder for the first time yesterday. I made the KAF recipe for White Sandwich Bread. The recipe calls for 3 cups of flour, so I used 1/2 teaspoon of the diastatic malt. I put it in the oven as directed on the recipe. Recipe calls for 15 minutes in a 350 oven, then cover with foil and bake another 20 minutes. When I took the loaf out to cover in 15 minutes, it had risen nicely, and was domed. I covered loosly with foil, put it back for 20 minutes more. When I took it out, the temp was about 200 degrees. The bread was a little "sunken". As it cooled, it sunk more. The flavor was great, but why did it sink? It was not overly risen before going into the oven (about 1" over edge of load pan as directed in recipe).

reply by: mccoysue on September 19, 2010 at 6:58 am

Thanks for the reply....I also purchase ingredients when I see them, sometimes without an immediate need. Pays to pick up hard to find items when you see them. I posted a reply above, I tried the DMP yesterday, results were not as I expected. I will keep trying though!

reply by: KIDPIZZA on September 19, 2010 at 3:26 pm

Good day. Excuse this dunb question. When you removed your just baked yeasted lean bread from the oven, baked in a loaf pan...DID YOU REMOVE IT FROM THE PAN OR NO?????

Good luck to you from Las Vegas, NV. & enjoy the rest of the day young lady.


reply by: mccoysue on September 19, 2010 at 6:16 pm

Yes, I removed the loaf from the pan as soon as it came out of the oven as I always do for bread baked in a loaf pan, what difference does that make? Not sure why you are asking?

reply by: KIDPIZZA on September 19, 2010 at 6:37 pm

I asked because you reported that your loaf of baked bread began to sink & began to deflate AFTER REMOVING FROM THE OVEN. So, I thought perhaps you didn't remove the loaf from it's pan after baking.. THAT'S WHY I asked.

reply by: cynthia20932 on September 24, 2010 at 3:17 pm

I buy ingredients to have on hand, too, because I see tempting recipes on this web site that I want to try sometime. If you do a search in "Recipes" with the term "Diastatic Malt Powder", you should come up with all the recipes that use it, and that will give you all kinds of ideas. I just tried that, and now I'm going to review the diet and weight loss tips discussion!

reply by: magstar on September 24, 2010 at 3:51 pm

I buy ingredients as well when I see them. I love to look in the pantry and know that I can bake almost anything when I get the urge.
Having said that, I started making bagels and seeded italian bread last winter. I use the Non-Diastatic Malt powder for both. I have yet to get the results I am looking for, although they are very good, not quite what I am familiar with. Living in NY, I have at the most wonderful Italian bakeries and Jewish bagel shops very close by.
I was speaking with an Italian baker recently and she told me that I would never be able to make Italian bread like she does because of my oven. It is not a professional oven.
So, now I can relax and enjoy my baked bread without thinking I did something wrong.

reply by: pammyowl on November 27, 2011 at 8:01 pm


reply by: uninvited-guest on November 28, 2011 at 4:31 am

I buy things as I see them as well. I've got some peanut flour just waiting to be used. Any and all ideas are welcome!

The chestnut flour sounds interesting.

reply by: GinaG on November 28, 2011 at 7:59 pm

Chestnut flour is very commonly used in the region of Italy where my family is from, Tuscany. It's used in both baking for sweet and savory fare, but I must say, my favorite way to enjoy chestnuts is roasted or steamed: I could just LIVE on them! It's one of the things that get me through having to say goodbye to summer and just barely tolerating short days and cooler weather.

I like this source:


There's a wealth of information about this family run farm, lots of products and recipes from Tuscany as well as their family favorites found under "cooking."

Always top notch quality.


reply by: buttercup on December 30, 2011 at 1:09 pm

Is it worth the expense to have the non-diastatic and diastatic malt powder on hand. I just found a bag of non-diastatic I purchased to use in Rose Beranbaum "the bread bible" recipe. I make a lot of other breads, but never think to use it. Do most people addit to everyday breads or does it change the texture. The bag I have is not missing much, so I guess I don't use it much, but if I knew what to do with it I might use it more. I didn't put the date on it so I don't know how old it is. I'm going to place an order with KA and I'm debating if I should get it or not. Would appreciate any feedback as to what kinds of bread I could use it in. Thanks

reply by: KIDPIZZA on December 30, 2011 at 4:20 pm

Good day my friend. All KAF flours contain the d'type except the organic type flour. I believe in America all flour millers employ this type of malt as well.I think if it is a special type of flour it will specify that the malt has been omitted.
I do not think you have a need to employ this type. But & however the other choice NON type malt is a flavor enhancer.
Barley malt syrup is of the NON type it is used in bagel baking.

I hope this information helps you make the correct decision for yourself.

Happy holidays to you my friend.


reply by: buttercup on December 30, 2011 at 4:48 pm

Thank you Cass, this does help me make a decision. I will just get the non type, since that is one I've needed in the past for RLB recipes. I was hoping I would hear from you because you are so knowledgable about the formulas. Thank you again, and you also have a great New Year.

reply by: easyquilts on February 25, 2012 at 12:07 pm

Mike... You have a quilter's mentality, when it comes to buying things tou have no particular use for...at the present time. Quilters buy fabrics...just because.... The fabrics usually call out to them, you see), and we buy specialty rulers, gadgets, needles, batting, templates, etc.... With nary an idea of what they will be used for...... The same way bakers buy unneeded pans, additives, cool gadgets.... It's all part of the fun....

Now, if only I were rich.... I live near one if the best quilt shops in Ohio....The. Fabric Shack, and a wonderful Cook 's supply house isn't that far away. All I need is money.....sigh.

So, I agree with you that one should buy things that look interesting., or useful, even if you are not ready to deco are its particular usefulness for you. It's always fun to discover that you have exactly what you need on hand, and can go forward with your project.... I always hate ti discover that there is just one tiny ingredient or piece of fabric that's keeping me from getting the job done.

Sandy from Cincinnati