{"product_id":"scratch-diastatic-malt-powder-for-baking-2-lb-20-lintner-enzyme-for-improved-rise-crust","title":"Scratch Diastatic Malt Powder for Baking — 2 lb | 20° Lintner enzyme for improved rise \u0026 crust","description":"\u003cp\u003e\u003cstrong\u003eScratch 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this malt powder affect dough fermentation and rise?\u003c\/h3\u003e\n\u003cp\u003eDiastatic 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBalanced 20° Lintner for steady enzymatic action.\u003c\/li\u003e\n  \u003cli\u003eHelps produce stronger, more consistent rises in both lean and enriched doughs.\u003c\/li\u003e\n  \u003cli\u003eImproves oven spring for taller, lighter loaves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill it change the texture and crumb of my bread?\u003c\/h3\u003e\n\u003cp\u003eYes — 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse approximately 1 teaspoon per 3 cups (375–400 g) of flour for balanced effects.\u003c\/li\u003e\n  \u003cli\u003eProduces a lighter, airier crumb — especially noticeable in sourdough and artisan loaves.\u003c\/li\u003e\n  \u003cli\u003eCompatible with a wide range of flours including white, whole wheat, and blends.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does this malt affect crust color and flavor?\u003c\/h3\u003e\n\u003cp\u003eBy 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eEncourages attractive browning on breads, rolls, pizzas, and pretzels.\u003c\/li\u003e\n  \u003cli\u003eEnhances subtle sweetness and roasted grain flavors naturally.\u003c\/li\u003e\n  \u003cli\u003eWorks well across baking methods: hearth oven, home oven, and deck ovens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use and store the 2 lb package?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eEasy mixing into dry ingredients for consistent distribution.\u003c\/li\u003e\n  \u003cli\u003eBulk 2 lb size supports frequent bakers and small production runs.\u003c\/li\u003e\n  \u003cli\u003eKeep sealed and away from moisture to maintain activity level.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eDiastatic Malt Powder\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much Scratch diastatic malt powder should I use per loaf?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Use about 1 teaspoon per 3 cups of flour (roughly 375–400 g) for balanced enzyme action without over-fermenting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this malt with whole wheat or rye flours?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes, it works with whole wheat and blends; adjust water and proof times as whole-grain flours absorb more moisture.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Scratch","offers":[{"title":"Default Title","offer_id":46004060618835,"sku":"B094YVD43X","price":70.45,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/scratch-diastatic-malt-front-packaging.jpg?v=1787216260","url":"https:\/\/spicestosnacks.ca\/products\/scratch-diastatic-malt-powder-for-baking-2-lb-20-lintner-enzyme-for-improved-rise-crust","provider":"Spices To Snacks","version":"1.0","type":"link"}