Hi! I am new here. I am a committed, if bumbling fledgling, bread-baker and lover. I have been trying to expand my horizons (very slowly), and have decided to try one of Rose Levy Beranbaum's breads which calls for malt powder. I have never used the stuff before. I either avoid recipes which have it listed, or use a substitution if given. Being someone who finds joy in following recipes precisely until I'm comfortable (then I do whatever I feel like to them) I finally ordered myself diastatic malt powder. When I went back to look at the recipe I want try, though,  it didn't indicate which I am supposed to use (diastatic or non-diastatic). Could someone help me with this? I would very appreciative.

Thank you!

Bethany