Hard to find ingredients in Canada


Hello All,

I live in Toronto, Canada and I am trying to hunt down some Diastatic Malt Powder. Anyone know where I can find any?

I was able to get some 00 flour straight from Italy from a place called Lady York.

The active dry yeast we have is in the link below and I'm not sure if I can use it instead of the Red Star yeast suggested in the book.

http://breadworld.com/product/active-dry-yeast

Anyone have any advice??

Thanks

Gil W.
posted over 2 years ago

Save 0

Does Amazon sell in Canada? They sell diastic malt. I'm sure there is an online baking supply up there that probably sells it too. I have used the Fleischman's yeast and it works fine. The taste may be a little different than the Red Star but it works fine. Whenever we make my wife's grandmother's pizza, we always use Fleischman's because that's what she used.

Chuck W.
posted over 2 years ago


Amazon in Canada is not as well stocked as in the states with different brands, so I found one brand of Diastatic Malt Powder and there's a online retailer out west who has it but the shipping is more than $20 which is stupid. There aren't any Baker supply stores that sell what I'm looking for.

I could order from the states but with shipping, duties and currency conversion it's gonna cost me two or three times more than buying pre-made dough which defeats the purpose of what I'm looking to do

:(

Gil W.
posted over 2 years ago


Went to a bunch of specialty stores and didn't find anything

are there any pizzas in the book that i can use without malt and make in the oven??

Gil W.
posted over 2 years ago


There are people much more experienced here than I, but I think the main contribution of diastatic malt is for color. It is not an essential ingredient but it does enhance the browning (which would affect flavor, I support (there is the whole issue of the enzymes presumably aiding the yeast to do their fermentation bit, but I have not studied that to know the importance or significance of that part of the dough development)

(I wonder if you might ask at a local bakery shop, assuming they do their own baking. I have just about gone through 1 lb of the diastatic malt that I purchased on amazon [Hoosier Hill] for $10, so I purchased 5# from a central milling when I ordered flour and that was the same $10 price as I had paid for the 1.5 lbs for the Hoosier Hll. It is not expensive when you consider how little is used per recipe, just a little difficult to find...)

We use Fleischman's yeast ( the same as the bottle that is on the home page of your link). I have never had a problem with it.

00 flour. Unless I am mistaken, 00 refers to the grind (it is the finest grind), not the quality or type of flour. That grind should do well for crusts like a Napolitano or New York, but the quality of the flour and the type of flour (and that is a whole book in itself!) is important. Looking at Lady York's website and the fact that it is in a city like Toronto suggests that they likely carry very fine quality products...

Ken K.
posted over 2 years ago


Lady York is one of the best places for anything Italian, the little old ladies shop there and they have meat and flour straight from Italy

on pg 16 the book mentions that diastatic malt helps with low temp baking (under 500F) which is what i'm looking for because i am using a standard oven.

I just checked amazon canada and they have the same diastatic malt your using. . . wasn't sure if it's any good but if ur using it at least i know it's good

http://www.amazon.ca/Hoosier-Hill-Farm-Fashioned-Diastatic/dp/B008T9LX3C/ref=sr_1_1?s=grocery&ie=UTF8&qid=1428949591&sr=1-1&keywords=diastatic+malt+powder

Gil W.
posted over 2 years ago


I THINK it is good. I only have a sample of 1 product! But as memory serves, my crusts are much more brown and appetizing in appearance than they had been. Note that the operative clause is "as memory serves...." ;-) I , too, am using a home oven, so I wanted to do everything possible to maximize my pizza product. I use the malt as well as two pizza steels. We are happy...

I have yet to crack open my 5# bag of diastatic malt but will do so in the next few weeks. I will probably do a small sample comparison and will post the results...

Ken K.
posted over 2 years ago


Don't have a steel or a stand mixer so it's gonna be an adventure

Gil W.
posted over 2 years ago


I am sure you will do just fine. Keep us informed!! There are some very knowledgeable people who participate here---they have helped me tremendously and the product that we enjoy at home now is wonderful!

Ken K.
posted over 2 years ago


Of course, I'm not too worried

Gil W.
posted over 2 years ago


You have to start somewhere. My first attempts a few years ago were really bad. There was no Pizza Bible with good information, just a lot of bad and conflicting information on web sites (along with some good of course). A stand mixer is great but plenty of good stuff is made without one. I made my own baking steels from 1/4" steel plate and they work great. With all the work I put into grinding off all the sharp edges and seasoning them I probably would have been better off just buying them though. When I first started trying to make pizza I bought unglazed outdoor tiles at the Home Depot and lined the oven rack. They weren't the greatest but they worked.

Chuck W.
posted over 2 years ago


right now i'm using a simple pizza tray i pre heat in the oven with parchment paper between that and the dough which has worked not bad with the store bought dough from the Italian supermarket but the dough wasn't browning at all. I use a dough docker to get all the bubbles out and i've managed some really thin dough with what i had to work with

My next buy is the baking steel then a stand mixer

Gil W.
posted over 2 years ago


I think you will find that the baking steel will up your game quite a lot (the second one will up it even further ;-) , and a stand mixer is incredibly helpful, without doubt... It is a fun quest--stick (no pun intended) with it and ask questions liberally...

Ken K.
posted over 2 years ago


Don't worry i'll be on here alot if i need help :)

Gil W.
posted over 2 years ago


Got everything I need, first dough tomorrow

Gil W.
posted over 2 years ago


Just an FYI, that is the flour i found, not sure what the label says but it's from italy so it must be good :P

Medium 2015 04 16 17.39.14

Gil W.
posted over 2 years ago


So I have been looking quite hard to find diastatic barley malt power in Ontario.. I live I the niagara region.. but I actually found this online.. I have not ordered it yet but I had to share right away! It looks like it is still grain.. so would just have to grind it yourself.

https://homebrewsupplies.ca/search/?query=Diastatic+barley+malt+&records=6

Medium 2015 12 01 21.03.22

Cory R.
posted about 2 years ago



Fort Erie.. I just fell in love with baking my own bread.. my wife and son laugh at how much I make it.. then they proceed to eat it up lol. I have been looking for it for a while or a suitable replacement without ordering from the US.. that is great to know.. thanks!

- Cory   about 2 years ago


For malt, I ordered 'Hoosier Hill Farm Old Fashion Dry Malt' from Amazon.ca, shipped to Waterloo region Canada!

12.99 CDN + 9.99 shipping.

I tried it once so far and it seemed to brown a bit more. Mater Dough with Poolish starter. I used the All Purpose flour from Costco, I believe it's around 12%.

Dave C.
posted almost 2 years ago


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