Scratch Diastatic Malt Powder for Baking - (10oz) Dried Barley Malt for Baking Bread - Bread Improver - Premium Baking Ingredients for Breads, Pizzas, Pretzels, Desserts, Shakes and More

As a professional baker, I never make sourdough or baguettes without adding diastatic malt powder—it’s truly a game-changer.Even in small amounts, it noticeably improves fermentation, helps dough rise more consistently, and gives my loaves that gorgeous, golden crust with a subtle sheen. My baguettes score more cleanly and open beautifully, and sourdough gets a slightly softer interior with better structure.But what really makes this a staple in my kitchen is the flavor. It adds a touch of sweetness and depth that takes homemade bread from good to incredible. You don’t taste it directly—it just enhances everything that’s already there. Sourdough, especially, tastes richer, more complex, and just... better.Pros:✔️ Improves oven spring and rise✔️ Adds rich, caramel-colored crust✔️ Enhances flavor in a subtle, delicious way✔️ Boosts fermentation in lean doughs✔️ Easy to use—a little goes a long wayFinal Thoughts:If you’re serious about baking artisan bread, this belongs in your pantry. It’s one of those ingredients that quietly makes everything better. My sourdough and baguettes have never been the same—in the best way possible.

The Scratch Diastatic Malt Powder is a fantastic addition to any baker’s pantry. This dried barley malt powder works wonders as a bread improver, helping create a beautiful rise, soft crumb, and golden crust in homemade breads. It adds a subtle, rich sweetness without overpowering the flavor.This versatile ingredient isn’t just for bread—it’s great for enhancing pizza dough, pretzels, and even desserts. I’ve also tried adding a bit to milkshakes, and it adds a wonderful depth of flavor. The 10oz resealable bag keeps it fresh and is easy to store.If you’re serious about baking or want to take your homemade goods to the next level, this diastatic malt powder is a must-try. Highly recommended for both novice and experienced bakers!

I made two loaves of sourdough before writing this review. I have never used diastatic malt powder but saw it in a recipe and figured I would try it out. I used it with my old recipe and that I've made countless times. I used the same starter I have had for years. Tonights loaf was the best I've ever made as far as texture is concerned. I don't notice a huge difference in the taste. The biggest difference I've noticed is the crust browns very nice and consistent, it is soft and the inside is perfectly chewy, and the rise of the loaf is much better (and I didn't know it could get better!). Great product and I will continue to use it and buy it!

Worked wonders for my no Knead sourdough!

added this to my standard whole wheat bread recipe (just a tsp to 3 cups of flour); awesome crust, better spring, & added subtle sweetness. it'll be a standard from here on.

I believe this product improved the taste and quality of my croissants, this time!

Works great. Love soft pretzels.

This flour is awesome in baguette recipes.