“Hi,
I've ordered two items, the Diastatic Malt and a flexible dough scraper but only got the malt flour.
I didn't have the time to follow up but I was not impressed with how you can add an invoice with two items but only pack one.”
“A good question. It's brilliant to be able to try this stuff out, as I've been wondering about it for some time now. Also good to be able to buy a very small quantity to experiment with. I figured 250g would be enough to play with and so far, so good. Because I was worried about using too much, I just added a little diax each time I baked my standard sourdough loaf: @ 0.5g per 100g of flour - no real difference; @ 1g per 100g of flour - definitely a darker crust, improved rise and oven spring, with no real change to the texture; @ 1.5g per 100g of flour it all went a bit Pete Tong for me - it was still a very handsome loaf, but not one I'd have been happy to share with the world. The dough was stickier than normal which resulted in an overly moist crumb, as though the bread had been slightly underbaked. For now I'll stick with 1g of Diax per 100g of flour and try it with a variety of recipes to see how I fare.”
“A good question. It's brilliant to be able to try this stuff out, as I've been wondering about it for some time now. Also good to be able to buy a very small quantity to experiment with. I figured 250g would be enough to play with and so far, so good. Because I was worried about using too much, I just added a little diax each time I baked my standard sourdough loaf: @ 0.5g per 100g of flour - no real difference; @ 1g per 100g of flour - definitely a darker crust, improved rise and oven spring, with no real change to the texture; @ 1.5g per 100g of flour it all went a bit Pete Tong for me - it was still a very handsome loaf, but not one I'd have been happy to share with the world. The dough was stickier than normal which resulted in an overly moist crumb, as though the bread had been slightly underbaked. For now I'll stick with 1g of Diax per 100g of flour and try it with a variety of recipes to see how I fare.”
“Diax Malt Flour, bought this on the recommendation of a professional baker friend. I have only used it once to date, so far it is living up to the recommendation. I used a scant 1g per 100g of flour, it certainly increased the rise, gave a nice golden colour to the crust and imparted a pleasant delicate flavour to the bread. Now looking forward to my next baking spree.”
“I bought this after seeing it in the list of ingredients for basic white bread on the website. I wasn’t sure what difference it was supposed to make but I thought i’d give it a go. The overall rise, texture and flavour were a definite improvement so I think it was worth buying. Would buy again.”
