Good morning! I am very new to this website, and am hoping that I am appropriately posting this question. I recently use diastatic malt powder when making making my breads. However, when baking whole wheat bread, I find that it changes the overall taste of the loaf...and not for the better. My favorite wheat bread recipe is one posted on the King Arthur website and is a bread machine recipe requiring 14 ounces of flour by weight. I use a Zo bread machine, and mix my flour 7 ounces white whole wheat...and 7 ounces whole wheat. Neither flour has added diastatic malt powder. I only use King Arthur flour. Any suggestions? Has anyone else had this experience? I am only using 1/2 teaspoon of diastatic malt powder....