Another good source of diastatic malt: Korean malt from Korean or
other Asian groceries.

My problem with diastatic is that it's hard to know how much to add.
The right amount may give a good effect, but if you accidentally (or
unknowingly) use too much, the bread turns out to be a sticky mess.

I've had good results with sprouting grains (e.g. rye) and then
toasting them to destroy the diastatic enzymes. I.e. I use them for
flavor, not enzymes.

RF






"Dusty" > wrote in message >...
> "jeff higgins" > wrote in message
> ...
> ...
> > Whole Foods sells malted barley syrup in the baking section near the
> > flours. The brand is Eden. It's organic. Of course, this is very
> ...
> >
> > HTH!
> Yes. Thank you, Jeff. Although I scoured the shelves in that area, I
> apparently missed that item. But, even if I'd found it, I was looking for
> the dry variety.
>
> I'm going to be on the road for the next few years, won't give up my bread.
> I want to make up a dry mix of ascorbic acid, the malt, and gluten. That
> way I can buy most any flour as I travel, and can spike it with a Tbsp or so
> of that mixture. Not the best solution I'm sure, but certainly better than
> finding only some non-bread flour and making hockey pucks...I've made enough
> of those...(:-)!
>
> Thanks again...both to you and all the kind folks that have replied both
> here and off-line...
>
>
> Dusty
> San Jose, Ca.