yourhealthstorePremium Diastatic Malt Powder 500g Barley Malt for Bread Making, 80-120 Lintner.

If you’re making pizza dough fresh, this is the malt for you. It’s a decent tough and safe bag with a decent reseal top and authentic pizza dough is made with malt rather than sugar. The difference is amazing somehow this makes your dough more pliable and far less likely to tear and the crust is gorgeous crispy and tasty. It also made the dough so pliable I was able to make stuffed crust very easily. I’ve been making pizza dough since the 90’s and until recently never knew about malt instead of sugar for my yeast, it is worth a try to all you amateur pizza throwers.

I learned about adding diastatic malt to sourdough to improve rise and get a crisper and more golden crust- it certainly dose that. It's a fine line and important not to add too much otherwise the dough will over prove and give you a flat loaf. I've found about 7 grams is ideal for 500 grams of flour. I also tried adding it to a starter I was trying to revive and it worked well to give the flat starter a boost. Not sure if this is accepted practice, but it worked for me.Good product and don't bake SD without it now.

Does the job. Standard baking ingredient we use in some of our sourdough starters

I use this to make a dark rye bread and it is extremely tasty. Along with Pomegranate Molasses I get a fantastic Borodinksy type bread.

Just 22g of this absolutely transformed my pizzas. The rise on the crusts was simply unbelievable and it took the taste and texture to a new level. I would highly recommend this to any pizza lovers in combination with the Ooni 100% Biga recipe.

Happy with the product. Experimenting with bread-making recipes.

Tried this in the bread maker as per instructions and to be honest didn't notice any difference. The bread didn't taste of malt and it didn't affect the rise of the bread. Maybe I should have doubled the amount who knows. But I can't be bothered to faff around and experiment so its in a jar in the cupboard.

If you are looking for success with long proving time doughs and then I have used this product many times over the last few years highly recommend it.