I have some "Aunt Patty's barley malt extract" syrup. I need to know if it is or is not diastatic, for a Maggie Glezer recipe that specifies non-diastatic. An internet search has left me confused and my question unanswered as has a quick search of this website. Anybody know the answer? I'm going to make Glezer's "Thom Leonards country bread" or her "Essentials Columbia Country" bread. Any thoughs on these? Thanks.
First post, but I've been reading here a while (with awe). I've wanted to bake bread for 20 (30?) years but was too intimidated. Last weekend, I finally tried the "Loaf for Learning" from Laurel's Kitchen (Whole Grain) Bread Book and it was fabulously successful! Next project: whole wheat everything bagels.