Diastatic malt is used by Artisan Bakers to help with dough development. It is simply barley that has been sprouted and then dried at very low temperatures. Here is an article explaining why it is used in Australia. We have sourced malt from a maltster in NSW and then milled and packaged it, 250g.
How much to add?
Rule of thumb using bakers percentages, diastatic malt is .25% of your flour amount which is 100%. So if you are using 1kg of flour then multiply 1000g by .0025 to get the amount of diastatic malt to add. Or you can check out Bread Boss which calculates it for you!