Anthony's Diastatic Dry Malt Powder, 1.5 lb, Made in the USA, Diastatic, Malted Barley Flour

Excellent product, makes baked good and waffles that much better. Smells fresh and like malt should. I also baked on a sheet pan so I could make homemade malt powder for milkshakes. The taste was so good! So happy I bought this.

Excellent product! I use it in my sourdough

I use this in my sourdough bread loaves. It makes the crust a bit more crispy and more even color.

I got it for bagels and it did what it was suppose to! So no complaints!

Alright, fellow home bakers, let's talk about leveling up. I thought I was doing pretty well with my bread game. Decent loaves, edible crusts. But something was missing. That certain je ne sais quoi you get from a really good bakery loaf. After some internet deep dives (which is a dangerous rabbit hole for bakers), I discovered the not-so-secret secret: diastatic dry malt powder. And Anthony's seemed like the one to try. When this bag of fine, pale powder arrived, it didn't look like much. Just... powder. But according to the baking gurus, this stuff is pure magic. It's made from malted barley, which apparently contains enzymes that help break down starches into sugars. More sugar means more food for the yeast, which means a better rise, and more sugar on the crust means better browning. Science! In a bag! Adding this to my dough felt like I was whispering a secret incantation over my mixing bowl. A tiny spoonful, and suddenly my dough had potential. It rose with more enthusiasm, like it had just heard its favorite song. It felt... happier. And the results? Wow. My crusts went from "pleasantly golden" to "deep, rich, mahogany perfection." They looked like they'd spent a week on a tropical beach getting the perfect tan. The crumb was lighter, the rise was noticeably better, and there was a subtle, lovely malt flavor that added a whole new dimension to my bread. My sandwiches are now demanding to be filled with artisanal ingredients to live up to the bread's newfound sophistication. It's a small addition that makes a surprisingly big difference. It's easy to use, just a little bit goes a long way, and the results are undeniable. My bread is now officially showing off. If you want to take your bread from good to "why isn't this in a fancy bakery window?", give this diastatic malt powder a try. It's like giving your yeast a personal trainer and your crust a high-end tanning session. I'm thoroughly impressed with the transformation.

We use this to help out sandwich loaves rise. They turn out perfect every time. Even when we look at the bottom of the bag.

Taste great

Great for making pizza from scratch. Especially if you’re looking for that NY style crust.