Diastatic Barley Malt Powder Vegan OU Kosher Certified - 400g/14oz

I heard about this from watching YouTube videos. It definitely stepped up my bread making! Better rise and crust color. I just add 0.25% to 1% of bakers percentage (amount of flour = 100%).

This gives me the authentic NY bagel taste that I want.

I can freeze this large package, but the expiration date is late 2025, so no need. It is a great addition to baked bread.

The recipe I make for sourdough pretzels (King Arthur site) uses diastatic malt powder—two to three tablespoons per batch so this 14 ounce pouch lasts quite a while. This particular brand is working well and imparts a pleasantly mild malt flavor.The powder should be kept below 90 degrees Fahrenheit, I keep it in the refrigerator. Locally I have to search for this product so finding it here is a real time saver. The pouch that holds the malt powder is re-sealable. To estimate shelf-life, the Best By date is 20 months in the future although the date will vary. Excellent.

Learned about this type of product on a youtube video and can clearly see the improvement to any bread I make. Helps with the rise, texture, and adds a bit of added nutrition and good flavor too.

I was skeptical at first, but this stuff makes a noticeable difference in my breads. The dough rises a little higher and browns more evenly, and the flavor is -- what can I say -- breadier. I put a scant teaspoon in to proof with the yeast (I know proofing isn't entirely necessary, but I'm old-fashioned and I think I get a better result), and another teaspoon in when I'm mixing the dough. Are you putting a shallow pan of boiling water in the oven with your bread to help the crust get brown and crisp? If not, why?

I love the quality of your Diastatic Powder. I am a major sourdough baker, love to give my breads away to others, and especially those in need of a pick me up. The value of your powder is great. I keep kosher, so the fact that your product is certified kosher is perfect for me. My breads had a beautiful rise ( I was delayed in buying the powder, and finally ordered yours) , the color is magnificent, to top it off you can't beat the delicious flavor enhanced by your powder. Thank you so much for making available your Diastatic Powder, giving me the pleasure of passing the enjoyment of delicious sourdough to others.

There are some pretzel recipes that say malt powder is optional, I think that is absurd. Malt powder is key to getting great flavor and the absolute correct texture in a pretzel.This Diastatic Malt Powder (also great in bagels, if you don't have malt syrup) is fresh, and has not become stale while being stored in the bag, inside a container.Believe me, you will find way to put malt in stuff you never though of, it's so damn good.