I don't have a bag of flour in front of me right now (a retarded lean bread just went in the oven) but doesn't flour already contain a touch of diastatic malt? Would you use different quantities of diastatic malt for different protein flours? Thanks! -Tom Most flour does contain a bit of malt. Sometimes a little bit more is suggested in recipes. Mary @ KAF Tom, enriched flour (all-purpose flour) includes barley malt, not diastatic malt. Not the same thing... I think maybe the bread flour has barley malt, too. It's a bit of sugar to help the yeast grow, but it doesn't convert starch to sugar like diastatic malt does. PJH

• Reply