[HopDen]

Looking for diastatic malt for pizza dough recipe and I thought that DME may be the same. Anyone know if in fact they are the same or interchangeable?

[Bob357]

Diastatic power is a measure of enzymes that convert starches to sugars. Malt extracts are created by mashing grains. Once the mash is complete, the enzymes are denatured during processing, so the extract has no diastatic power. I've never heard of using diastatic malt in pizza dough but pale malted barley, like 6-row, 2-row pale or pilsner are high in diastatic power.

[Richard]

As Bob said, DME has no enzymes. Diastatic malt powder is usually a mixture of ground barley malt (with enzymes), wheat flour and sugar. It gives yeast a boost in baked products.

[dmtaylor]

As Bob said, DME has no enzymes. Diastatic malt powder is usually a mixture of ground barley malt (with enzymes), wheat flour and sugar. It gives yeast a boost in baked products.

This.  Diastatic malt powder is different from regular DME.  One has enzymes; one does not.  It will make a difference.

[denny]

I've seen diastatic malt syrup, but I don't recall seeing it in dry form.

[BrewBama]

King Arthur is one brand I know that sells diastatic malt powder. https://shop.kingarthurbaking.com/items/diastatic-malt-powder

[pete b]

Couldn't one simply grind up some barley malt?

[dmtaylor]

Couldn't one simply grind up some barley malt?

Yes, I'm sure, yes.  Dehusked or huskless would be even better methinks.  Wheat malt would be ideal for this.

[denny]

Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.

[pete b]

Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.

I wonder what the difference is, the enzymes are there.

[denny]

Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.

I wonder what the difference is, the enzymes are there.

The texture

[HopDen]

Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.

I wonder what the difference is, the enzymes are there.

The texture

That's correct. It has to be super fine like 00 flour.

[fredthecat]

what about making a tiny mash with a lb of grain and using that instead of water?

montreal bagels use malt extract in the dough, and recipes online suggest using DME as found at LHBS.

[pete b]

Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.

I wonder what the difference is, the enzymes are there.

The texture

That's correct. It has to be super fine like 00 flour.

It has to be or it is? It seems like if you buzzed it in a food processor, maybe sifted it to remove a lot of the husk material, then used a spice grinde4 you would have a fine enough powder that would have the same effects.

[HopDen]

Couldn't one simply grind up some barley malt?

Nope. Not the same thing for baking.

I wonder what the difference is, the enzymes are there.

The texture

That's correct. It has to be super fine like 00 flour.

It has to be or it is? It seems like if you buzzed it in a food processor, maybe sifted it to remove a lot of the husk material, then used a spice grinde4 you would have a fine enough powder that would have the same effects.

I guess one could proceed that route but tbh I am looking for a ready to use product.