Substituting sugar for diastatic malt


Amount to use of sugar in place of malt in dough .???
Thank you

Diana E.
posted 11 days ago

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Replacing malt with Sugar? Why ?

Robert U.
posted 7 days ago


Because sugar is readily available, malt is not and I have not noticed sufficient in taste in using malt.

Diana E.
posted 7 days ago


what i understood from the book, that malt is not there for taste but for the browning effect if you bake the pizza in the home oven .. so i would skip the sugar if u dont have the malt ..

Robert U.
posted 7 days ago


Okay, thanks for taking the time to respond. I will do that.
I have use other recipes like Peter Reinhart’s with good success but want to be able to use Pizza Bibble with good success as well. Thanks again 😊.

Diana E.
posted 7 days ago


Hi Diana, apologies for the delay in responding. Both sugar and diastatic malt are browning agents. There are varying takes on what the proper ratio is. That said, you can get it from Amazon.

Also, this related thread might be useful:

http://www.thepizzabible.com/posts/any-diastatic-malt-alternatives

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Raj Irukulla admin
posted 7 days ago


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