Anthony's Diastatic Dry Malt Powder, 1.5 lb, Made in the USA, Diastatic, Malted Barley Flour

Have used this for two years. Really improves the flavor, texture, rise of my sourdough.

Works for Bread Flour or All Purpose flour that doesn't contain any malt. I see a big difference in the shape and size of loaves. And it's cheaper than buying beer. Does the job!

I bought this dry malt powder to elevate my sourdough bread a notch. It is quite a large package so best if you can share with other bread/yeast bread bakers/ pizza dough, pretzels. Generally 1 tsp to 3 cups of flour. While I did share with 2-3 people I still have a fair amount left and I hated the thought of having to throw the rest out because according to the package it is beyond the best if used by date. In a perfect world use the powder within the suggested time. That being said there are a number of sights that say when stored properly it is still good up to one year past the "best use by date." This site suggests that the malt powder will last well beyond the "best if used be date" How long does dry malt powder last?Stored properly, it has a very long shelf life. “Although we recommend using dry malt extract within two years, if stored properly in a dry place (humidity is the enemy) and an airtight container, this product can have an indefinite shelf life,” says Aaron Hyde, Director of Homebrewing at Briess. Others suggest using something like a crayo vac bag or glass jar and the attachment to seal the jar and then keep it in the freexer. That will greatly extend the shelf life of this product. Maybe the manufactures will consider smaller packages for the occasional baker.

I USED SOME OF THIS MALT IN TODAY'S BREAD, MAKING, THE PRODUCT OF WHICH IS TWO LARGE FRENCH TYPE LOAVES, OR (LARGE BAGUETTES). MY RECIPE CONSISTS OF: 500 GRAMS OF FLOUR; (200g BREAD, 200g ALL PURPOSE AND 100g WHOLE WHEAT FLOURS). PLUS 395 GRAMS OF 105 Degree WATER, + 2 tsp. SALT+ 3 tsp.YEAST, +3 TSP SUGAR, PLUS 3/4 TEASPOON OF THIS MALT POWDER. THE LOAVES HAVE A DELICIOUS FLAVOR, COUPLED WITH A WONDERFUL NATURAL AROMA. I GOT VERY EVEN BROWNING, (20 MINUTES AT 425 deg.), COMBINED WITH STEAM IN THE OVEN. MY IMPRESSION IS THAT THE MALT IS A VERY WORTHWHILE ADDITION TO AN ALREADY WELL PROVEN BREAD RECIPE.

I have used this product before and just bought a new package. It is well packaged and was delivered on time. I find it actually does make a difference in my bread baking ,both in color of loaves and height of rise. I make both enriched bread and French and I add the malt powder in the ratio of one tsp per 3 cups of flour and it works as promised. I deducted one star because it has a use by date 5 months in the future. I'll give some to my bread making friends so I guess problem solved. I think it is well worth using.

My bread rose to new heights and was golden brown with this product. Inuse 1 tablespoon to 4 cups of AP flour.

I bought this because I kept seeing it recommended as something professional bakers used that would give a better rise to homemade bread. It did produce a better rise and gave me a lighter, more even crumb, and a crisper crust.The taste was so much better too. Much more depth of flavor.Really easy to use. Just throw it with the flour. I use a couple tsps per loaf so it's a pretty affordable addition to your home bread baking. It made such a big difference. It's absolutely worth it.It does add some sugar content. It's less than 10g per loaf though so it's not enough for me to really notice it.

I use it as an additive to my home made bread. The bread crust is crispy, the inside is soft and delicious.I use it to give an extra kick to the bread. A small teaspoon goes a long way.