The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


robadar's picture

Non-diastatic malt

March 21, 2010 - 3:17pm -- robadar

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.



jseeds's picture

Substituting malt powder for syrup

February 21, 2010 - 7:23am -- jseeds

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.


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