Bakers Club Artisan Diastatic Malt Powder 10oz - Enhance Flavor, Crust, Rise, Texture - Baking Bread, Pizza Crust, Pretzels, Desserts, Muffins, Bagels, Sourdough, Milkshakes - Made in USA, Malted Barley Flour 10oz

I've been making sourdough bread for years. It's a long process requiring attention throughout the day. Because of health issues, making sourdough has become difficult for me, so I bought a KBS Bread machine. It has a sourdough cycle.Sourdough people can be difficult to please. We mostly each have our own way of doing things and we are picky about how we like our bread to turn out. I had trouble getting what I wanted from the KBS. The final rise is quite long, and at least with my stuff, the dough over rises and the gluten collapses. And the bread is too sour for my liking.I am able to show down the fermenting by freezing all the dry ingredients and pan before starting, and refrigerating the spring water. This helps with both problems.I also use this dough conditioner. I get a good rise, nice texture. The bread turns out very nice.I use t his dough conditioner for regular (non-sourdough) breads as well. Very nice rises and textures. I generally use 1/2 to 1 teaspoon per loaf (less than what the bag suggests). I also add 1/2t diastatic malt to the non-sourdough breads.I highly recommend. I have researched each of the ingredients in this dough conditioner. They all seem very safe and in common use in the food industries around the world.Now, with this and the KBS bread machine, I can just dump my sourdough ingredients in and press start--the machine fits the rest.

I’ve started sourdough starters from scratch. This is so much faster and easier. I was able to make a lovely bread with a nice open crumb in no time.

Great stuff! I had never tried dough conditioner and was very pleasantly surprised.

Sourdough was ready 12 hours later after feeding, and has continued to be vigorous since it was started last week with feeding of course. So anyone wanting to try sourdough baking and doesn't want to have to babysit a starter from scratch, this works very well, tangy but not over powering,

Took 5 days @ 80F to show fermentation, not 24 hours, but it is healthy and has a good taste.

This is a great product for homemade bread. Easy to use and good instructions. On average I make two loaves per week, so i use it often.

You can't establish your own permanent starter from this, it's for making individual loaves. This is not a dehydrated sourdough starter, it's granulated sugar, active dry yeast, and granules of lactic acid bacteria cultures. This is an approximation of sourdough, but there's no flavor complexity compared to a healthy real starter made loaf. There's a huge diversity of microbes in a real starter that you will not get from thisIf you did buy this, at the very least it gives you a head start on creating your own starter by introducing yeast and bacteria, but definitely don't buy if you want a permanent starter to work with. I feel like this is labeled very deceptively

Been using this yeast and my bread comes out fine!