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

As a professional baker, I never make sourdough or baguettes without adding diastatic malt powder—it’s truly a game-changer. Even in small amounts, it noticeably improves fermentation, helps dough rise more consistently, and gives my loaves that gorgeous, golden crust with a subtle sheen. My baguettes score more cleanly and open beautifully, and sourdough gets a slightly softer interior with better structure. But what really makes this a staple in my kitchen is the flavor. It adds a touch of sweetness and depth that takes homemade bread from good to incredible. You don’t taste it directly—it just enhances everything that’s already there. Sourdough, especially, tastes richer, more complex, and just... better. Pros: ✔️ Improves oven spring and rise ✔️ Adds rich, caramel-colored crust ✔️ Enhances flavor in a subtle, delicious way ✔️ Boosts fermentation in lean doughs ✔️ Easy to use—a little goes a long way Final Thoughts: If you’re serious about baking artisan bread, this belongs in your pantry. It’s one of those ingredients that quietly makes everything better. My sourdough and baguettes have never been the same—in the best way possible.

Gives bread a great taste without a lot of sugar or any at all rise is amazing texture is wet so the bread won’t dry out along with a good steamy oven. I made German Brötchen/Kaiser rolls and my family ate them all.

I am new to sourdough bread and the book I have been using suggested this product to ensure "young" starter gives a good rise. The sugars in this product encourage the yeast to grow and you can ever add a pinch of commercial yeast to get it all rising good. My starter is mature now but I still add this product to give it a boost.

came quickly, used in bread dough.. will see how it helps with the crumb and taste

I bought this ingredient for making pizza dough. I add a little to the flour in each batch. I use it pretty slowly, which means it needs to last a long time, which it has, refrigerated. I'm now on my second bag. The dough ferments for a day or two, using active dry yeast. This recipe has produced noticeably better pizza than making dough using the bread machine with instant dry yeast.

A nice small additive for bread baking

Great for authentic German Brötchen! I love this powder when baking Sonntag Brötchen for breakfast. The powder is very fine and light, mixes beautifully, and adds an element of depth to the buns without screaming malt at you. The value is good for the price in my opinion. I just wish it was in a jar instead of a pouch. The pouch does close easily with a quality ziplock, and it stands upright on its own. It’s narrow so can be tucked into a full shelf without claiming too much space as well.

Love it ! I have noticed a big difference in the quality and flavor of my breads. Won’t bake without it now ! Well packaged and fresh. I have purchased this a few times now and have not been disappointed.