Bread-Bakers v108.n018.12

Hi Irene -

Diastatic malt contains enzymes that break down starch into sugar; 
this is the form bakers add to bread dough to help the yeast rise and 
create a good crust.

Non-diastatic malt has no active enzymes and is used primarily for flavor.

Yes, you would likely see a bit of flavor enhancement if you put malt 
in the dough. I don't typically use it in my breads, but may try it 
again now since the topic has come up.

Leigh