I needed to buy some roasted barley malt online for a bread recipe, and while I was on the website I noticed they also had a product called diastatic malt flour. From what I've read you only need a very small amount. It apparently contains enzymes which release sugar from the flour and consequently helps the yeast to work well, but also acts as a dough conditioner. This is the product description:\n\n[QUOTE]Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread and is especially useful for doughs made with over 30% prefermented flour or where there is to be a long fermentation to improve the fermentation vigour, crust colour and flavour. [/QUOTE]\n\nI thought it sounded interesting, and it was pretty cheap, so I got a small bag to play around with :D\n\nDoes anyone here have any experience with using it?