Scratch Diastatic Malt Powder for Baking — 2 lb | 20° Lintner enzyme for improved rise & crust

Scratch Diastatic Barley Malt Powder (2 lb) is a natural baking enzyme that helps convert starches to sugars to boost yeast activity, improve rise, and deepen crust color.

If you bake regularly and want more consistent, bakery-style results at home, this diastatic malt powder is formulated to support fermentation and oven spring while producing a softer crumb and richer crust. With a balanced 20° Lintner enzyme strength, Scratch’s powder is designed for dependable performance without overpowering dough formulas. Packaged in a practical two-pound size, it suits sourdough hobbyists, sandwich loaf bakers, and small-batch professionals who want a steady supply for frequent use.

How does this malt powder affect dough fermentation and rise?

Diastatic malt supplies active enzymes that break down complex starches into fermentable sugars, giving yeast easier fuel during fermentation. The result is more vigorous activity in bulk rise and proof, improved oven spring, and a lighter final loaf when used at recommended amounts.

• Balanced 20° Lintner for steady enzymatic action.
• Helps produce stronger, more consistent rises in both lean and enriched doughs.
• Improves oven spring for taller, lighter loaves.

Will it change the texture and crumb of my bread?

Yes — when added in the right proportion, Scratch diastatic malt encourages a more open, tender crumb by promoting gas retention and better gluten development during fermentation. It helps avoid overly dense loaves, yielding a softer interior without altering your recipe’s overall hydration or structure.

• Use approximately 1 teaspoon per 3 cups (375–400 g) of flour for balanced effects.
• Produces a lighter, airier crumb — especially noticeable in sourdough and artisan loaves.
• Compatible with a wide range of flours including white, whole wheat, and blends.

How does this malt affect crust color and flavor?

By increasing available sugars at the dough surface, diastatic malt enhances Maillard reactions and caramelization during baking, which deepen crust color and amplify toasty, sweet notes. The outcome is a uniform golden-brown finish and richer crust flavor without added sweeteners.

• Encourages attractive browning on breads, rolls, pizzas, and pretzels.
• Enhances subtle sweetness and roasted grain flavors naturally.
• Works well across baking methods: hearth oven, home oven, and deck ovens.

How should I use and store the 2 lb package?

The recommended guideline is modest: roughly 1 teaspoon per 3 cups of flour, which keeps enzyme activity balanced for daily baking. Store the powder in a cool, dry place in its original sealed packaging or an airtight container to preserve enzyme potency; refrigeration or freezing can extend shelf life for long-term use.

• Easy mixing into dry ingredients for consistent distribution.
• Bulk 2 lb size supports frequent bakers and small production runs.
• Keep sealed and away from moisture to maintain activity level.

Who is this for: Scratch Diastatic Malt Powder in a 2 lb package is aimed at regular home bakers, sourdough devotees, artisan hobbyists, and small-batch bakers who want reliable, repeatable dough performance and improved crust and crumb. If you bake weekly or make larger quantities of bread, pizza, or rolls and want a simple, professional-level improver to elevate fermentation, texture, and browning, this product provides a practical, high-quality solution without complicating your recipes.

Ingredients

Diastatic Malt Powder