Hello -

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.

Thanks!

Dave

Can Briess be substituted for diastatic malt powder in a starter?

BACKGROUND TO QUESTION: I am new to this relm of baking better homeade bread.  I have hand made bread for years, but never really used a soaker, starter, pre-ferment, poolish, etc...

I am trying to start my first starter.  "seed starter" it is called.  The recipe calls for some diastatic malt powder.  I have read lots about it's use.  However, there is none available locally, and I don't have time to wait for shipping as I am in charge of making the bread for an anniverary party.  The closest our local "brew shop" had was Briess, a barley based malt.  This particular batch is the amber extract.

Thanks for your imput!

I purchased some Malt Powder at an Indian Market at our local Farmers Market.  Is there a difference between Malt Flour and Malt Powder. The Malt Powder has some bits of the hull in it.  It also doesn't say whether it is diastatic or non-diastatic.  I have used it in my bagel recipe (Montreal Bagels from TFL). They are most delicious.  

I'm trying to find diastatic malt to make a sourdough starter. All I could find in a store is Eden Organic's barley malt: traditional malt syrup. I've found conflicting sources online indicating malt syrup is or is not diastatic. The recipe for barm sponge starter in "Crust and Crumb" calls for barley malt powder or liquid which indicates liquid malt can be diastatic.