Bagels are easily one of our favorite breakfast foods. They’re satisfyingly tasty both plain and simple, or everything’d up until they’re ready for the Met Gala. We use a bit of diastatic malt powder to get our bagels red carpet ready with an even browning and perfect chew.
February 15, 2020 5:31 pm
Hi. I am a beginner or new to making homemade bread using my bread machine and have also experimented making it without using the bread machine.
I love the Bauernbrot (German Farmer’s Bread) at Lidl’s and would love to be able to make this bread.
I now have on hand the Diastatic Malt Powder, German Spice Blend, farine de Blé which is suppose to be No.405 Flour, and Organic Einkorn 100% Whole Wheat Flour.
There’s no directions regarding how to use the Diastatic Malt Powder. The only instructions on back says use 1/2 to 1 tsp. per cup of flour. My question is, Do you mix a certain amount of water and/or use cold/warm water, if warm water, what temp and do you have to let it sit for an amount of time to make the starter or can you use it right after mixing?
If you can help, it would be greatly appreciated. Making homemade bread is definitely an art and very challenging. I would love to be able to conquer this challenge. I’ve had to throw away some bread from my experiments and some have been good.
I’d love to be able to make the Farmer’s German Bread, Artisan Bread, and Sour Dough Bread.
Can you help me?
Thanks in advance for your help and inspiration!
February 17, 2020 9:08 pm
Diastatic malt powder is easy to use, just mix it into your flour at the recommended ratios and proceed as usual with your recipe.
May 29, 2020 12:11 pm
Hi I am baking cornbread which is mixed with flour and corn meal but no yeast. How would I use this for my product?
June 1, 2020 10:16 am
It should be used the same way it is used for yeasted breads. The amylase will still do its job of converting starch to sugars, but it wont give the bread any rise since there is no yeast to feed on the sugar. The rise in corn bread comes from a chemical leavener.
June 17, 2020 10:35 am
The components that make up diastatic malt powder are: malted barley flour, dextrose, and wheat flour. My understanding is that the malted barley flour contains the amylase enzymes, but what purpose does the added dextrose serve if the starch in the recipe will be converted into sugar by the amylase? Also, what is the role of the wheat flour in this process? Lastly, would it be possible to subtitute sugar in a bread recipe (e.g. bagels) that otherwise calls for diastatic malt powder since the additional sugar would essentially give the yeast more to feed on and thus improve the rise of the bread? Thanks in advance!
June 18, 2020 9:37 am
Not entirely sure on the presence of dextrose, possibly it’s to start boosting the rise of the dough until the amylase does its job. Wheat flour may be to make the malt powder free flowing. As for substituting the Diastatic malt powder for sugar, no the diastatic malt powder does a lot more than just help with browning. It helps with softening the crumb of the bread.
August 27, 2020 4:21 pm
After reading this, I purchased some LD Carlson Amylase powder at the local brewing supply. I made a wheat/rye bread with about 750g of flour, and added a scant 1/16 tsp to the flour. It was a disaster! The inner crumb remained gummy and sticky. This must have been some concentrated stuff, or it’s just not smart to use with rye bread. OTOH, it tasted really good with a brown, shattery crust.
Any tips on how to measure the practical strength of one’s batch of Amylase?
The only information on the packet is to “add between 0.5 and 1 tsp to every 20 litres of mash for improved fermentability.”
September 12, 2020 10:53 am
There’s no easy way to convert powder amylase to liquid amylase since every supplier will be different. We recommend trying our Amylase.
September 23, 2020 5:45 am
It is great blog post. Helpful and Informative tips. I am always read your blog. I like it. Thanks for sharing these information with us.
February 9, 2022 10:03 am
I’m looking to use Wang Powdered Amylase to make cultured vegetables. Cannot find recipes for this. Could you please provide a base recipe? Thanks!
February 9, 2022 4:43 pm
Hi, we are unfamiliar with that product, as we do not carry it. We cannot provide a base recipe with it. Sorry, I wish we could be of more help.