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

Alright, fellow home bakers, let's talk about leveling up. I thought I was doing pretty well with my bread game. Decent loaves, edible crusts. But something was missing. That certain je ne sais quoi you get from a really good bakery loaf. After some internet deep dives (which is a dangerous rabbit hole for bakers), I discovered the not-so-secret secret: diastatic dry malt powder. And Anthony's seemed like the one to try. When this bag of fine, pale powder arrived, it didn't look like much. Just... powder. But according to the baking gurus, this stuff is pure magic. It's made from malted barley, which apparently contains enzymes that help break down starches into sugars. More sugar means more food for the yeast, which means a better rise, and more sugar on the crust means better browning. Science! In a bag! Adding this to my dough felt like I was whispering a secret incantation over my mixing bowl. A tiny spoonful, and suddenly my dough had potential. It rose with more enthusiasm, like it had just heard its favorite song. It felt... happier. And the results? Wow. My crusts went from "pleasantly golden" to "deep, rich, mahogany perfection." They looked like they'd spent a week on a tropical beach getting the perfect tan. The crumb was lighter, the rise was noticeably better, and there was a subtle, lovely malt flavor that added a whole new dimension to my bread. My sandwiches are now demanding to be filled with artisanal ingredients to live up to the bread's newfound sophistication. It's a small addition that makes a surprisingly big difference. It's easy to use, just a little bit goes a long way, and the results are undeniable. My bread is now officially showing off. If you want to take your bread from good to "why isn't this in a fancy bakery window?", give this diastatic malt powder a try. It's like giving your yeast a personal trainer and your crust a high-end tanning session. I'm thoroughly impressed with the transformation.

Perfect product to use to make sourdough bagels!

Excellent flavor and helps allot.

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 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.

This malt powder is great. I am new to sourdough breads and I saw that malt powder helps with that. It does, I have noticed that my bread has a little more rise to it, and the texture of my bread is soft. A little goes a long way in breads. So the Value is amazing.

As advertised, and works well as a. Adjunct for baking bread and pizza dough

I use it to replace sugar in most of my baked goods.