Bread-Bakers v102.n053.1

I have always believed that there is a difference. In diastatic barley 
malt, the diastase enzyme is alive and well. The enzyme is a yeast 'food' 
and thus will give a boost to breads, starters etc. Non-diastatic barley 
malt has bee 'cooked' and the diastase enzyme is no longer alive. It is 
used mostly as a sweetener and does not have the same boosting effect as 
diastatic malt. I can't see why this would make a difference in a bakery 
but not my kitchen.

KyleW