There are many suppliers of Diastatic Barley Malt Powder with varies ingredients including Dextrose. What are folks buying off the web that DO NOT contain dextrose. I don’t mind paying a few bucks for shipping and prefer not to use Amazon (they kill too many local shops). David
Royal Command Malt Powder (Diastatic) 1 kg
Ingredients: Malted barley (period!)
Canadian source.
All malt products contain dextrose, it is part of what malt is.
Dextrose = Glucose. It's called dextrose and not glucose to convey that it is a derivative of dextrin. Dextrins are constituents of starch.
It's not clear if the dextrose is an added ingredient or if its mention is describing it contents.
Diastatic Dried Malt Powder is not a single product, but each vendor is likely to be adding other elements (dextrose and/or flour) to reduce the diastatic power from that of pure malt. The differences in diastatic power has implications on how much to use. The pure diastatic malt is upwards of 240 degrees Lintner (like the Canadian one mentioned earlier), whereas King Arthur's is about 120 (as of a couple of months ago when I asked). Many others are about 60 degrees Lintner. "Low diastatic malt powder" is about 20 degrees Lintner. Not all vendors will state the diastatic power of their product and some don't respond to enquries for clarification. In fact, some vendors don't even seem to be sure about the proper amount to use.
then grind it up in a coffee grinder...that'll give you diastatic barley malt powder.
Yippee
There may be others types that have diastatic power but it's been a while since I brewed anything. In any case the diastatic power should be listed on the product page.
Yes, I have done exactly that. Found a place recommended by a friend who makes his own beer that has a huge choice of pale medium, and dark malts in groats that I grind into powder in a coffee grinder like you suggest.
Have some classic barley, some Czech crystal, some pale rye, some spelt, and some oat malts I am trying in various bakes that might need them (e.g. using biga).
Looking to experiment with them and see what effects they have on the loaves.
So far, classic barley is pretty strong and gives off a great aroma when the bread is in the oven, and spelt is more mild and gentle with less aroma but nice nutty taste for the bread.
From my brewer friend I see that malt is a key ingredient in the fermentation that gives a big part of its distinct character to the different beers, so was curious to see if it can also be used in baking in a similar way.
Thanks for this thread, very helpful! Reading this post, I wonder could buckwheat act as an alternative (and I’m aware that is buckwheat in not wheat) to barley malt powder — I have light and dark buckwheat flour and groats. Thank you!
Diastatic malt powder comes from sprouted grains that are then dried and ground up into powder.
In beer making they can use the the malted grain groat whole or just chopped up. These can be used to grind into a powder for use in bread dough.
No harm in trying making some malt powder from sprouted buckwheat grains, but I think the dark groats (kasha) are roasted already which means they are no longer alive and will not sprout.
I caved in and bought powder from Amazon .ingredients listed as …barley malt powder …only. Looking forward to trying,hope fully I experience a positive difference.
You never said what you wanted to accomplish with it.
Moe C what do I what to accomplish with it…..From what I’ve read supposedly DMP helps with fermentation, open crumb ,darken outside…My baking is successful ,if you ask me,but why not give it a go and see what happens. I’m all for a better loaf compared to what I’m doing without the addition. It all comes down to experimenting for me ….lets see what happens with the additions of DMP compare, …have fun, try something different for …the. WHAT THE HELL OF IT…..
with it
A small amount of diastatic goes a long way in bread making. I would not put more than 1/2tsp for 400g of flour, and that only when I am using preferments like a biga that seem to use up lots of the naturally occurring sugars from the flour.