Diastatic Malt Flour, SM, 500g

Made from malted barley, diastatic malt is often used to soften the crumb of bread or give a darker crust colour. Only use a small proportion, up to 0.5%, otherwise your loaf can become sticky. Also useful in malt loaf as the active enzymes break down starches to help produce the lovely gooey texture. Diastatic malt is particularly suited to help with long and cold fermentations. It can also be used in croissant doughs for improved fermentation and colour.