Hi Tom! When it comes to non-diastatic malt and adding that to recipes that do not call for it, there really is not a standardized amount to use. Because the non-diastatic is basically used for sweetness and color, the amount that is added to recipes can vary depending on personal taste preferences. It's not exactly like the diastatic version, where adding too much could change the outcome of your loaf. With that being said, we generally recommend adding about 2 Tablespoons to a standard size recipe (one that uses between 3 and 4 cups of flour). If you are using baker's percentages, a good starting point would be using between 4% to 5% non-diastatic powder in relation to the total weight of the flour in the recipe.

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