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.