Diastatic Malt Powder 500g by yourhealthstore, 80-120 Lintner, Barley Malt for Bread Making (Resealable and Recyclable Pouch).

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.

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.

Very happy with purchase

Was hoping to use this to make my own malted hot drink mix, but wonder why it has as much sugar in it as it does - I want to avoid sugar. I will try it in making bread 🤞🤞. Thank you

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.

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.

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

Been using in pizza after cold proofing. It activates the yeast quickly and efficiently! Recommended!