Scratch Diastatic Malt Powder for Baking - (10oz) Dried Barley Malt for Baking Bread - Bread Improver - Premium Baking Ingredients for Breads, Pizzas, Pretzels, Desserts, Shakes and More

I’ve been really happy using this Scratch Diastatic Malt Powder for baking, especially since I run a cooking channel and often share bread recipes. This product has become one of those small but powerful ingredients that really improves the final result of homemade bread. What I’ve noticed most is how it helps the dough rise better and gives the bread a softer, more airy texture. It also improves the color of the crust, giving it that beautiful golden-brown finish you usually see in bakery-style loaves. The flavor is slightly richer too, with a mild natural sweetness that enhances the overall taste without being overpowering. I’ve used it in different recipes like sandwich bread, pizza dough, and even pretzels, and it consistently gives better results. It mixes easily into the dough and doesn’t require any complicated steps, which is great when I’m filming or testing recipes for my cooking channel. It has definitely helped me make my bread tutorials look more professional and consistent. Another thing I like is that a little goes a long way, so the 10oz bag lasts through many baking sessions. It’s become a reliable ingredient in my kitchen, especially for improving texture and flavor in homemade baked goods. Overall, this is a fantastic baking helper for anyone who enjoys making bread at home. For me, as someone who creates content for a cooking channel, it has been especially useful in achieving better, more bakery-quality results in my recipes.

My bread tastes even better now.

Seems fine

This is an amazing find! I have been able to switch from pricey organic bread flour to organic all purpose for my sourdough and get an even better rise in the bargain. Highly recommend!

This malt powder is what makes NY bagels and hard rolls taste like NY bagels and hard rolls. That and good water (use filtered or bottled like Deer Park or Poland Springs)

Very good. Use every time I bake bread. Good value for the money.

Arrived on time. I have not used it yet.

I made two loaves of sourdough before writing this review. I have never used diastatic malt powder but saw it in a recipe and figured I would try it out. I used it with my old recipe and that I've made countless times. I used the same starter I have had for years. Tonights loaf was the best I've ever made as far as texture is concerned. I don't notice a huge difference in the taste. The biggest difference I've noticed is the crust browns very nice and consistent, it is soft and the inside is perfectly chewy, and the rise of the loaf is much better (and I didn't know it could get better!). Great product and I will continue to use it and buy it!

This really improved the taste, crust and texture of my wheat sourdough (I heard rye sourdough doesn't benefit from it). I was happy with the results I had before using just plain water, flour, salt and sourdough starter, but adding diastatic malt powder to it to another level. The dough was rising faster and the loaf darkened more in the oven, with a perfect crust and a beautiful soft inner texture. This photo is from my first attempt using it. I also used some barley malt syrup for this one. This product is highly recommended.