Thank you Michael, for sharing this helpful piece of information to understand the workings of diastatic malt.
Non-diastatic malt powder has no active enzymes and is added only for taste and color.
For more information about making your own diastatic malt see our post:
www.weekendbakery.com/posts...atic-malt/

The more water and sugar the faster the yeast can grow. Except Salt and sugar pull water from yeast so it grows slower. Diastatic Malt Powder will convert starch to sugars slowly so the yeast gets the sugar it needs to grow faster with out pulling as much water out. Since the yeast dies on the surface but the enzyme still converts starch to sugar your crust will brown more because of un consumed sugar on the surface.

Short answer is Yes Diastatic Malt Powder will give your dough product a slightly sweeter flavor while speeding yeast production.

What would happen if the sprouts are longer than the size of the grains?

Thank you!

Thank you Christiaan for noticing 🙂 it is a very conscious and ‘staying true to ourselves’ approach that we would like to continue with as long as people appreciate it.

Enjoy your baking!

Hello David,
Interesting to read your story. We canot really help you based on experience but know mung beans can be sprouted. We even found mung bean bread:
treadingmyownpath.com/2019/...ean-bread/
With some googling for a combination of sprouting mung beans and baking bread you will get some more results. We do not know about the exact process and properties of the mung sprouts regarding the malting / making of diastatic malt.

Wishing you all the best and hopefully lovely bagels!

Greetings from Holland,
Ed & Marieke

Mung beans are readily available here and I was wondering if they can be used for sprouting? Better yet, mung bean sprouts are sold here; can they be dried and ground up to make malt powder or have they lost something because the sprouts are too long? If I have to sprout my own, is the process the same?

I’m really looking at trying to get malt powder for making bagels but I’d like to try sprouts in bread after reading this article. Thanks.

Thank you too Bob, for sharing your method.

Enjoy your sprouting and the last days of the year. All the best for 2019!

Buy a small aquarium air pump. Run a line from the pump to an aeration stone in the bottom of your barrel. Put a level of water to cover the stone and cover container with lid that supports a bag full of soaked over night grain. I used a plastic screen door material. Turn on your pump. The oxygen keeps the water fresh the bubbling keeps the humidity just right. Wait a few days and they will be ready. If your doing mung beans use a high pressure spray or a electric drill with a paint paddle to separate the hull from the bean sprout.

Hi Manisha,
It is not the same, the enzyme still exists within the grain but it is not released into the dough, the same as the powder.
The sprouted grains in your dough are sort of visible but they will be completely soft and part of the crumb and very edible. Sprouted grains are usually added after the autolyse phase, so somewhere during the bulk fermentation. Diastatic malt is usually added with the preferment when making the final dough. You add diastatic malt powder sparingly, so only around 1% of the total amount of flour. Sprouted grains can be added in much higher quantities and you should see them more as a flavoring ingredient. You can find a lot of information on sprouting and adding all kind sof sprouts to your bread in the ‘Tartine book no 3’ by Chad Robertson.

Does it give that same effect like diastatic malt powder?
If yes, please tell me how much you use in how much flour?

Hey!!!
If you use whole sprouted grains in your dough, don’t you get chunks of grain into dough?

Hi Douglas,
These are added to the dough whole.
You can find our method for making your own diastatic malt here: www.weekendbakery.com/posts...atic-malt/

Thanks Pat, for sharing this, that sounds awesome.

Hi Nor,
That is a good idea, but at the moment we simply do not have time to do it. We will put it on the to do list for later.