Scratch Diastatic Malt Powder for Baking - (10oz) Dried Barley Malt for Baking Bread - Bread Improver - Premium Baking Ingredients for Breads, Pizzas, Pretzels, Desserts, Shakes and More

As a professional baker, I never make sourdough or baguettes without adding diastatic malt powder—it’s truly a game-changer. Even in small amounts, it noticeably improves fermentation, helps dough rise more consistently, and gives my loaves that gorgeous, golden crust with a subtle sheen. My baguettes score more cleanly and open beautifully, and sourdough gets a slightly softer interior with better structure. But what really makes this a staple in my kitchen is the flavor. It adds a touch of sweetness and depth that takes homemade bread from good to incredible. You don’t taste it directly—it just enhances everything that’s already there. Sourdough, especially, tastes richer, more complex, and just... better. Pros: ✔️ Improves oven spring and rise ✔️ Adds rich, caramel-colored crust ✔️ Enhances flavor in a subtle, delicious way ✔️ Boosts fermentation in lean doughs ✔️ Easy to use—a little goes a long way Final Thoughts: If you’re serious about baking artisan bread, this belongs in your pantry. It’s one of those ingredients that quietly makes everything better. My sourdough and baguettes have never been the same—in the best way possible.

This worked great! Great color and rise to my dough!

I mixed this with my coconut milk powder to add to my hot cocoa. Great for travel, with no leaks or drips. Added coconut palm sugar makes a healthy recipe that tastes better than ready mixed hot cocoa packets.

Gives bread a great taste without a lot of sugar or any at all rise is amazing texture is wet so the bread won’t dry out along with a good steamy oven. I made German Brötchen/Kaiser rolls and my family ate them all.

Seems to work just fine.