Any diastatic malt alternatives?


Hi, guys!
I've got a serious problem: I can't find any malt powder in Russia and Ukraine. Same here for malted flours. So, the question is: are there any more or less adequate and still well working alternatives? Sugar powder maybe?

Giorgio O.
posted almost 2 years ago

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try sugar it will give you similar results as far as sweetness and browning goes. some people I have seen also use honey.

Jeff S.
posted almost 2 years ago

Thank you, Jeff!
What about volumes? I've heard that when using powdered sugar instead of diastatic malt, you should multiply sugar's volume by 3... Or should I try using 1-to-1?

- Giorgio   almost 2 years ago


I would try 1-to-1. I honestly don't use malt power and a lot of my dough's I don't use sugar either. the amount of sugar/malt/honey really depends on a lot of factors, the type of dough you want to make, the fermentation time, the temp of the oven. I would do 1-to-1 and if you think the dough needs more color/sweetness then add a little more. Its really about experimenting, taking notes and going from there.

Good Luck :)

Jeff S.
posted almost 2 years ago

Thank you very much, Jeff!

- Giorgio   almost 2 years ago


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