It's kind of the same thing. Most flours, except organic, here in the U.S. contain malted barley flour. It's used as a kind of dough conditioner,to help feed the yeast during fermentation, though too much of it breaks down the starches. You can't use it for baking straight. Suggested use are 0.5% of flour weight for already malted flours and 0.75 to 1 % for unmalted flours.It is best to divide the malt between starter and the rest of the dough. It takes 45 minutes for diastatic malt to become functional in mixed doughs and 8 hours for the enzymes to work effectively. This is according to RLBs bread bible. I'm not sure what she means exactly by these 2 times. But, yes, it basically the same thing as diastatic malt.