Re: Diastatic Malt–The Pizza Bible

Quote from: zare111 on Yesterday at 03:32:43 PMRead through most of this thread and still trying to understand the relationship between the agricultural basis of the grain and the various malt products derived from it. Even though I have no idea, when I use, say, King Arthur Sir Lancelot flour, what specific varietals of wheat I’m seeing, I still basically understand that it’s a blend of high protein, probably all hard red spring wheat. But a diastatic malt powder like the ones described in this thread—do those originate from the same grain, like 2-row barley, used to make bases for brewing like pale malt?

The ingredient lists for malt powder generally indicate barley, yeah. Also, you’ll notice “barley” or “malted barley” in the ingredient lists for most malted flours, though others will just state “enzymes” which probably refers to an equivalent enzyme either purified from some (potentially bioengineered) source or synthesized. 

The market for 2-row barley for brewing is of course extreme…