Diastatic Malt: The Fuel Injector

Role: The Accelerator
Function: Browning & Sugar Conversion 
Spec:Sprouted Barley (High α-Amylase) 

Professional bakers have a secret weapon for achieving that dark, mahogany crust and open interior: Malt. But not all malt is created equal. You must distinguish between "Diastatic" (Active) and "Non-Diastatic" (Inactive).

The Chemistry: Enzyme Activity

Diastatic Malt is sprouted barley that has been dried at low temperatures to preserve its enzymes (specifically amylase).

• The Function: When added to flour, it acts as a supplement for enzymes. It breaks down starch into sugar fasterthan the flour can do on its own.

• The Result: More sugar available for the yeast (bigger rise) and more residual sugar left on the crust for the Maillard reaction (darker colour).

The Interaction: The Gummy Risk

Because it degrades starch, too much malt can destroy your dough.

• Overdose: If you add too much, the starch breaks down completely, turning the interior of your bread into a sticky, gummy pudding that never bakes through.

The Protocol: Use With Caution

• The Ratio: Never exceed 0.5% to 1% of the total flour weight. (e.g., 5g Malt for 1000g Flour).

• When to Use: Essential for North American or organic flours that may be "unmalted" (deficient in natural enzymes). Often unnecessary for standard supermarket flours, which are usually pre-malted at the mill.