Bakers Club Artisan Diastatic Malt Powder 10oz - Enhance Flavor, Crust, Rise, Texture - Baking Bread, Pizza Crust, Pretzels, Desserts, Muffins, Bagels, Sourdough, Milkshakes - Made in USA, Malted Barley Flour 10oz

I just tried the Malt Powder today for the first time. Wow, my Pizza Dough came out so nice and soft, rose beautifully, has a nice golden color crust and texture. I’ve been making Pizza Dough for 40+ years and didn’t think my recipe could get any better and oh my it came out so good. I make yeast breads 3-4 times a week, I can’t wait to try it in my breads. You only need 1 tsp for every 3 cups of Flour.

My husband has been baking bread for several years and always looking for ways to improve the quality. He noted that this ingredient is present in many varieties of store bought bread so I ordered it. This small addition has taken his bread to the next level! Lovely crust and crumb, perfect sandwiches or just with a meal.

Fine Diastatic malt powder. Just the trick - a tsp or two - to tune up your bread dough. Easy to add to the ingredients. Helps create a nice brown crust and enhances flavor too. I always use it.

I've been making sourdough bread for years. It's a long process requiring attention throughout the day. Because of health issues, making sourdough has become difficult for me, so I bought a KBS Bread machine. It has a sourdough cycle. Sourdough people can be difficult to please. We mostly each have our own way of doing things and we are picky about how we like our bread to turn out. I had trouble getting what I wanted from the KBS. The final rise is quite long, and at least with my stuff, the dough over rises and the gluten collapses. And the bread is too sour for my liking. I am able to show down the fermenting by freezing all the dry ingredients and pan before starting, and refrigerating the spring water. This helps with both problems. I also use this dough conditioner. I get a good rise, nice texture. The bread turns out very nice. I use t his dough conditioner for regular (non-sourdough) breads as well. Very nice rises and textures. I generally use 1/2 to 1 teaspoon per loaf (less than what the bag suggests). I also add 1/2t diastatic malt to the non-sourdough breads. I highly recommend. I have researched each of the ingredients in this dough conditioner. They all seem very safe and in common use in the food industries around the world. Now, with this and the KBS bread machine, I can just dump my sourdough ingredients in and press start--the machine fits the rest.

Good quality but priced like other difficult to find, but commonly used food items- what the market will bear. 4 star for the item not Amazon’s price…

Lots of loaves have been made. I go through one package about 9 months and it has held up fine in the freezer

Very satisfied with this product. It performs well. Will continue to use in all my bread baking

I am in love with this product!! I made a Vienna loaf and added just 6g (550g flour), and was blown away by the results: the dough handled like a dream, rose amazingly, the crust was shattering crisp with a tender yet structured interior. The flavor was excellent, too. If you love baking bread, grab some of this - it’s fan-freakin-tastic!!