#1,254 in Grocery & gourmet foods
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Reddit mentions of Anthony's Diastatic Dry Malt Powder, 1.5 lb, Made in the USA, Diastatic, Malted Barley Flour
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Anthony's Diastatic Dry Malt Powder, 1.5 lb, Made in the USA, Diastatic, Malted Barley Flour. Here are the top ones.
or
- Diastatic Dry Malt Powder in a 1.5lb Resealable Bag
- Made from Malted Barley Flour, Dextrose and Wheat Flour
- Non-Irradiated, Vegan Friendly, Made in USA
- Helps to create a strong rise and golden brown crust
- Formulated to provide enzymatic activity, sweetness and appealing crust color to baked goods
Features:
Specs:
| Height | 10 Inches |
| Length | 6 Inches |
| Number of items | 1 |
| Size | 1.5 Pound (Pack of 1) |
| Weight | 1.5 Pounds |
| Width | 3 Inches |
While the concept of using malted rye is interesting, you definitely want to stick to malted barley.
http://www.chefkoch.de/forum/2,14,712534/Diastatic-Malt-Powder-in-Deutschland.html
https://www.bakerybits.co.uk/diax-diastatic-malt-flour.html
https://www.amazon.com/gp/product/B00WGUYX96
Based on the discussion above, it looks like 'Backmalz' might be German for diastatic malt. Maybe.
https://www.ebay.de/sch/i.html?_from=R40&_sacat=0&_nkw=Backmalz&_sop=15
I'm 99.9% certain that one of these will be a winner, especially the ones referencing 'enzymes.' Malt strength is measured in lintner, so if you can find one of these that mentions that, it would be ideal. It would also be good to find one that specific talks about barley. If necessary, you might message some of the sellers for clarification.
I could track some things. This is what I bought from Amazon:
https://www.amazon.com/gp/product/B00BR0K5DE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
https://www.amazon.com/gp/product/B006XL9W7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
https://www.amazon.com/gp/product/B07144K4T6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B0047YX0J8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
And this is the Candian flour I bought from ebay.co.uk July 2017 (not the same seller nor listing):
https://www.ebay.co.uk/itm/Marriages-Very-Strong-Canadian-White-Flour-1-5kg/253510013459?hash=item3b065fd213:g:LoUAAOSwrIlaspP3
I also bought directly from kingarthurflour.com but I didn't register so I don't remember what I bought exactly.
All those purchases were shipped to a US address (except the UK ebay purchase), the forwarding company, and from there shipped internationally to. I can't tell you exactly how much it costs because I never shipped the flour alone, I always had other items. But, 1-2 kgs would cost $27-$35 depending on the forwarder/account type etc.
Locally I think things have changed, I have seen pizza flour in Safeway (Altamimi in Riyadh). It's not as good as Caputo or King Arthur, but it is better than our local flour no doubt. So maybe that would be a first step. But /u/Complex_Magazine definitely must try Caputo/King Arthur. In the same store I have even seen dry yeast, that was a pleasant surprise.
And yes to the diastatic malt. I don't know what it does but it improved my pizza! I bought this one:
https://www.amazon.com/gp/product/B00WGUYX96/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I make the best pizza in my town (at home), I dare anyone say otherwise, just because I bought good flour and was tutored by /u/dopnyc. The restaurants either make cakey pizza or they're pizza chains. It seems no one buys good flour. I've heared there are pizzarias in big cities who do use good flour, but they're nowhere near me.