Diastatic malt is not what one would normally use for flavor as the use level is quite low, typically at about 0.25% of the total flour weight. At levels above that the dough will become sticky and the finished product takes on a pasty eating characteristic. Think about all the fun of taking a bite of pizza and having to peel the crust off of the top of your mouth, it can be that pasty. Now, if you want to go for flavor, use NON-DIASTATIC malt. You can use this like honey or any other liquid sweetener. It wil impart a unique, malted milk like flavor. A good source is Malt Products Corporation. Yuo can contact them at 201-845-4420 or www.maltproducts.com> .
Tom Lehmann/The Dough Doctor
At the retail consumer level, Bob’s Red Mill carries the diastatic malt and the nondiastic malt (barley malt syrup) in user-friendly package sizes. Another good general source of similar ingredients is Barry Farm Foods. Whole Foods is also a good place to find many of these ingredients.
