“I have been making bread for about 8 years, I have now started adding Diax and the results are incredible. the rising of the loaves now out weighs (excuse the pun) any of my previous results.”
“I bought this to try, mainly for altering crust texture. I regularly make a 3lb Milk Loaf to my own recipe, so I decided to trial the Diax by replacing a proportion of the strong white flour. A word of caution here: the instructions advise to use between 0.5g-1g per 100g of flour. I chose to make my first attempt using Diax at a rate of 1g per 100g of flour. Unfortunately at this level the crust became far too chewy – however the loaf did make excellent breadcrumbs. So my advice is to start with the minimum rate of 0.5g per 100g if you are looking to adapt a recipe and go from there.”
“I have found that I get better browning with it . As I have not done an experiment to test whether it does what it is supposed to do which is to improve the rise , I am not in a position to comment . However I am very happy with the rise I get and the taste never ceases to amaze me. I find that the less the dough is handled and the longer the proofing , the more tender the crumb. I enhance the flavour with Caraway seed.”
“I have found that I get better browning with it . As I have not done an experiment to test whether it does what it is supposed to do which is to improve the rise , I am not in a position to comment . However I am very happy with the rise I get and the taste never ceases to amaze me. I find that the less the dough is handled and the longer the proofing , the more tender the crumb. I enhance the flavour with Caraway seed.”
“I bought this because I had read somewhere that a small diastic malt extract would improve the taste of non-wheat based bread. I am T2 diabetic, and have found that my blood sugar urges after conventional bread. Unfortunately, 2 teaspoonfuls of diax made no difference to psallium based bread, which still tastes horrible.”
