“I've been baking bread for years and.. well a long time. I've often wondered about using diastatic malt, even made my own, or tried to. I bought some here weeks ago and have been trying it out with various recipes, usually sourdough ones with a variety of flours, rye, wholemeal, spelt and strong white.
Some have been organically grown flour some plain old supermarket own brand. And I have to say I can't really see what diastatic malt brings to the party. To me it's just an added complication. Gauging the correct amount is a nightmare and guaranteeing consistent results impossible- for me.
I haven't had one loaf that I've thought was improved by the use of it- actually the opposite when I've used too much- and that's the end of my experimentation with it. It was worth a go but I'll strike it from my list of ingredients.”
