The Secret Ingredient! How To Make Diastatic Malt Powder At Home

In this comprehensive guide, I will teach you step-by-step how to make diastatic malt powder from scratch! Diastatic malt powder is a valuable ingredient used in baking to enhance the fermentation process, improve the quality of bread, and achieve that perfect rise.

My detailed tutorial will cover all the necessary information and techniques you need to know. I will start by explaining the importance of diastatic malt powder and its role in bread making. Then, we will delve into the ingredients and equipment required for this process, ensuring you have everything readily available.

Next, I'll walk you through the precise steps involved in making diastatic malt powder at home. From sourcing the highest quality grains to properly germinating and drying, I'll guide you every step of the way. My instructions will be easy to follow, even if you're a beginner in the world of baking.

Throughout the tutorial, I'll share expert tips and tricks to help you achieve the best results. I'll discuss common mistakes to avoid and offer insights to troubleshoot any issues you may encounter. By the end of this video, you'll have mastered the art of producing homemade diastatic malt powder like a pro!

Join me on this exciting journey towards exploring and creating your own diastatic malt powder. It's time to elevate your baking skills and unlock the secret to achieving impeccable texture, flavor, and aroma in your homemade bread.

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#howtomake #solod #malt #RyeAvenue

0:00 Introduction
0:33 Soaking
1:50 Sprouting
2:45 Drying
3:56 Removing dehydrated sprouts
5:12 Storing

[cz]

Diastatic malt is definitely magic 🎩 ✨ 😍

[SW-kbjk]

I just made bagels with malt powder. They turned out much bigger

[stephanyv]

Great video! Now I know why my sprouted wheat flour I made before had much more flavor and rise! Love learning new techniques ! Thanks so much for the great content!!!!

[watchsyd]

Thanks for that. You have taught me something new. I also make my own malt (mostly wheat berries) and I have always been careful when drying them in a dehydrator not to let the temp exceed 45 degrees C. Problem is, it can take up to two days to dry out a large amount at that temperature. Next time I will try upping the temperature.

[flyingwulf]

Thank you for making this video . I didn't know about the peroxide tip definately going to do that...

[edonan]

I'm happy I've found your channel, thank you very much for this very well done tutorial! I will try it when baking contemporary neapolitan style pizza to get a puffed crust!

[SerpenTRyder]

Hey thanks for uploading this, I will try it for sure. Would you consider making a video on making vital wheat gluten if that's your thing?

[watchsyd]

Thanks for a very informative tutorial. At what temperature will the enzymes in the malt be deactivated? I would have thought that 80 degrees Celsius is too high.

[explaincauseidontgetit]

Thank you for sharing this! Instead of drying them in the oven, could you freeze dry them, in a freeze dryer? Wondering if that would work.

[BumblingBee-xmdy]

1:29 can you do all this without adding hydrogen peroxide?

[jean-sebastienlegare]

couldn’t find whole barley, so i’m using inexpensive pot barley — hoping it’s not too damaged in the process and will still germinate. experimenting.

how long before sprouts pop up (when they do)?

[amiali]

I can’t find 3% hydrogen peroxide, does 6% or 9% works?

[aorr]

What can I do if my ambient temperature is more than 16 degrees centigrade? I live in Mexico....

[HeroOfTime]

What's the difference between this malt and your fermented red rye malt powder?

[RiTorpedo]

Hi. If the sprouts are shorter than on your video, does this grains (malt) are still workable.? I am asking because my seeds start to germinate, and there was some tiny sprouts start to emerge, but then I forgot to sprinkle them during the day and they completely dried out. any hope?