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Is this Diastatic Malt Powder?

Amanda_Alberre_15064

I just found this "Organic Diastatic Barley Malt Powder" http://breadtopia.com/store/organic-diastatic-barley-malt-powder/

Is it the same powder that is used in the waffle and pancake recipe or is this not the same? It is named a bit different and is a lot cheaper than the one posted on chefsteps, so I am unsure of whether I should buy it.

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Amanda_Alberre_15064

Awesome. Thanks for the help and the info Jeff!

stenehjemj

That is the same stuff. Diastatic just means there are active enzymes. The 210 Degrees Lintner tells you that the enzyme activity is very good in the product you linked to. I didn't see the degrees Lintner for the Modernist Pantry product but 210 is the highest the fantastic maltsters at Briess had available for their diastatic barley flour.

The point of adding it is the alpha and beta amylases from the malted barley break down starches into dextrins and smaller sugars (mostly maltose). Maltose is the prefered food source for saccharomyces yeast species and they are able to grow faster when it is present. Also helps with the Maillard reactions for browning and flavor compounds.

I would go for the stuff you found. I might even pick some of that up for brewing beer.