MarilynFL, I wanted to let you know,

J

judy-ky

Well-known member
I have made bread twice using the diastatic malt powder. The first time I made ciabatta and I noticed a taste to the bread that had never been there before, I did not care for that taste, I had used the full amount of the powder the recipe called for. The second time I made Italian bread and I used less than half the amount of powder the recipe called for and the taste was not there. Both times the color appeal of the bread was beautiful. Once again I thank you.

 
You're very welcome, Judy. Sally wasn't all that happy with it either. So your opinion is to use

less, right? Did it improve the color?

(I still haven't tried it yet!)

 
Yes, use less. It did the same thing as the full

amount did but the odd taste was not there. Yes it did improve the color immensely.

 
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