Just wanted to say that I made this recipe and it was delicious. It will be one that I will be making for a long time. Love your flour and what a difference it makes. Glad that we have a store nearby that I can get it. I cut the recipe in half since it's just the 2 of us. Have 1 question though. I am planning on buying on your site the "Diastatic Malt Powder". I was wondering at which step I would put that in? Also what would be recommended amount for 2 loaves. Thanks again! Kathy, mix the diastatic malt right along with the yeast, flour, and salt - not with the starter, but the next day, when you make the dough. You don't need much - I wouldn't use any more than 1/2 teaspoon for half this baguette recipe. Good luck - PJH

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