Non-diastatic versus Diastatic Matled Barley Syrup?
I have taken an interest in bread making and I've been doing a lot of research prior to getting started. I recently obtained a book called "Artisan Breads" written by Eric W. Kastel from a series called, "At Home with The Culinary Institute of America." It is very informative from beginner to experienced baker. The issue I'm running into is an inconsistency with the book and some research I've been doing online (including this site.)
Under Malted Barley, the book is quoted as follows: "Non-diastatic malted barley contains an enzyme that helps break down the flour's carbohydrates into sugars, making them more available to the yeast. This allows the yeast to do a better job fermenting, generally making for a lighter and tastier loaf of bread. It also helps the bread's color. Diastatic malted barley does not contain enzymes and won't work the same way."
When researching online, I am finding the complete opposite information. It appears that Diastatic Malted Barley is the better choice.
Can someone confirm either way? I would like to use this in my recipe, but want to make sure I'm using the proper ingredients.