Diastatic Malt Powder 500g by yourhealthstore, 80-120 Lintner, Barley Malt for Bread Making (Resealable and Recyclable Pouch).

Excellent for pizza

Works well in bread recipes that are short on gluten, such as rye breads. Worked well on the loaves that I did.

Haven’t used yet, cannot comment

If you’re making pizza dough fresh, this is the malt for you. It’s a decent tough and safe bag with a decent reseal top and authentic pizza dough is made with malt rather than sugar. The difference is amazing somehow this makes your dough more pliable and far less likely to tear and the crust is gorgeous crispy and tasty. It also made the dough so pliable I was able to make stuffed crust very easily. I’ve been making pizza dough since the 90’s and until recently never knew about malt instead of sugar for my yeast, it is worth a try to all you amateur pizza throwers.

I learned about adding diastatic malt to sourdough to improve rise and get a crisper and more golden crust- it certainly dose that. It's a fine line and important not to add too much otherwise the dough will over prove and give you a flat loaf. I've found about 7 grams is ideal for 500 grams of flour. I also tried adding it to a starter I was trying to revive and it worked well to give the flat starter a boost. Not sure if this is accepted practice, but it worked for me. Good product and don't bake SD without it now.

I use this to make a dark rye bread and it is extremely tasty. Along with Pomegranate Molasses I get a fantastic Borodinksy type bread.

Used this in my sourdough bread recipe. 7g to 500g flour. Results are great. Dough is lovely and soft after kneading and resting. Produced bread with good even crust.

Very happy with purchase