Bread Education Ingredients

Malt Flour for sourdough – Diastatic or Non- Diastatic…

There is much confusion over malt – not ‘single malt’ – but malt added to bread dough. The two main classifications of malt are, ‘diastatic’ and ‘non-diastatic’.

Many a home baker is suspicious of “diastatic” malt flour until they learn exactly what it is…. I’m just guessing, but I think it’s because the word  ‘diastatic’ sounds a bit like an ‘additive’. Fear not…. it’s simply grain – wheat or barley – that has been sprouted. Yes, that’s right!