“First time ever that I used it but it seems to have worked according to intention. The bread rose well and had a lovely colouring which increased the attractive look of the batards, I was making.”
“First time ever that I used it but it seems to have worked according to intention. The bread rose well and had a lovely colouring which increased the attractive look of the batards, I was making.”
“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.”
“May be it is a coincidence, but I have produced the best loaves yet (3 or so every week since Christmas); if anyone is interested:-
Large Loaf
100gm Wholemeal strong bread flour
400gm White strong bread flour
7gm dried yeast (1 packet)
7gm salt
7gm Diastatic Malt Flour
100ml milk, combined with
250ml warm water
20gm unsalted butter
Carry on as usual for a standard loaf, except prior to dropping dough into large tin, roll it in sesame seeds.
Bake 30 mins at 200 degrees C (fan oven).
Thanks.”
“Diax does what it says on the bag - improves texture and crust : BUT use it in moderation. Too much - like the 1 gm per 100 gm suggested on the label - and you get crumbly crumb and a fragile crust. Maximum 2 gm per 500 gm loaf is plenty in my experience.”
“Diax does what it says on the bag - improves texture and crust : BUT use it in moderation. Too much - like the 1 gm per 100 gm suggested on the label - and you get crumbly crumb and a fragile crust. Maximum 2 gm per 500 gm loaf is plenty in my experience.”
“Have tried it just once, adding one teaspoon (5 g) to my standard sourdough recipe, as per the advice I had read. Although the bread rose a bit more than usual the effects weren't as dramatic as I had hoped. So will try doubling the amount next time.”
