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Apr 14 • 📖 Word of the Day
Word of the Day: Diastatic Malt
/di-uh-STAT-ik malt/
A flour additive with active enzymes that break starch down into sugars. Those sugars feed your yeast, which helps improve rise, crust color, and overall fermentation.
In your kitchen, a small amount goes a long way. Better oven spring, deeper crust color, richer caramelization on the exterior. But too much and those enzymes keep working past the point where you want them to stop. The result is a gummy crumb no matter how long you bake it.
Measure it carefully. This is not a more-is-better ingredient.
Diastatic malt is one of 150 terms inside the Crust and Crumb Glossary. Drop a comment below if you've used it before or if you have questions about when and how to add it to your bakes.
Perfection is not required. Progress is.
Henry ⭐🔥
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Word of the Day: Diastatic Malt
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