Thanks Kenneth,
I've been wondering about that since I started reading the NGs and several
bread cook books.
Raj V

"Kenneth" > wrote in message
...
> On Sat, 29 Jan 2005 19:20:09 GMT, "Raj V"
> > wrote:
>
>>Just what does diastatic mean in this case?
>
> Hi Raj,
>
> It means that the malt has in it an active enzyme call
> diastase.
>
> That helps in the conversion of the flour's starches to
> sugars to feed the yeast.
>
> That said, most flour that is sold commercially already has
> diastatic malt in it.
>
> All the best,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."