>From: BILLPOTE@aol.com
>Subject: Diastatic malt
>Date: Tue, 15 Feb 2000 09:27:13 EST
>Can someone please explain the difference and uses of diastatic and
>non-diastatic malt?
According to Peter Reinhart in Crust and Crumb: Diastatic malt has active
enzymes that "acts like a vitamin pill" and is used in small quantities. It
feeds the yeast and adds flavor and color to the crust. Nondiastatic malt is
used in larger quantities as a flavoring agent.
I use barley malt syrup (from the whole foods store) in my whole wheat
bread ... doesn't say if it's diastatic or non, but it adds a subtle flavor
that I really like. The stuff is SO thick and sticky ... it makes molasses
seem user-friendly! The only feasible way I've found to measure it is to use
the Wonder cup I got from King Arthur.