Diastatic Malt Powder and/or Vital Wheat Gluten
What are the advantages/disadvantages to using one of these in my bread? I'm a relatively new bread baker, although each loaf comes out better. I bought some Wheat Gluten on the advice of a friend and am using it for the first time today (the bread is only in it's first rise - I'll defintely let you know how it turns out in the end). I was told (and have read online) that they both tend to help with shelf life, having a better crust, etc., but I'm curious what more experienced bakers can actually tell me. Do they also help with rising?
I have yet to make a real yeast bread that rises correctly, although I'm hoping that the bread I currently have rising (a Honey Wheat) makes that statement untrue! My friend Cory (who suggested the product) is also a home brewer, and uses some type of malt that he uses in brewing for bread as well and says it helps with the rising process as well. However, I'd rather find out from others before I go and order some diastatic malt powder online. Can anyone give me any suggestions about this? Sorry my questions aren't more exact ... I'm basically looking for information at this point! Perhaps a good question might be when might I want to use either of these, and why?
Thanks a million,