Diastatic Malt

Ah, diastatic malt – a secret ingredient that can truly elevate your sourdough game! As an experienced sourdough baker, I absolutely swear by this powerful little powder. You see, diastatic malt is made from dried and ground malted grains, and it’s packed with enzymes that can work wonders on your dough.

During the fermentation process, those enzymes break down the starches in your flour into simple sugars. This not only boosts the flavor profile of your sourdough, but it can also improve the crust color and overall shelf life of your loaf. It’s kind of like a natural flavor enhancer for your bread.

Now, I know a lot of beginner sourdough bakers can be intimidated by the idea of adding “extras” to their dough. But trust me, diastatic malt is an easy and effective way to take your sourdough to the next level. Just a small amount can make a big difference in the taste, texture, and overall quality of your loaf.

So if you’re looking to level up your sourdough baking skills and impress your friends and family with your artisanal loaves, I highly recommend giving diastatic malt a try. It’s a game-changer, I promise!