Diaststic & Non-Diastatic Malt

Just curious if you can use Diaststic & Non-Diastatic Malt together when making dough?

Thank you!

Matt D.
posted 19 days ago

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Non-diastatic malt is basically just a sweetener and browning agent, much like sugar or honey.

Diastatic malt, on the other hand, helps with dough fermentation, browning and development. What you want is the low-diastatic malt (20 degree Lintner).


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Mike K.
posted 18 days ago

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