Diastatic Malt Powder – where have you been all my life?

Now you’re in my Community Loaves, that’s where!  Many thanks, Katherine, for your email in July about Trailblazer needing a boost.  My loaves had been so-so for so long and I didn’t quite track it, assuming I was doing something less effectively.  But in September, they were so much better in texture, flavor, and color after that diastatic malt addition.  Mmmm!  I took a course at San Francisco Baking Institute last January and they had us adding it to almost everything we made, even though the commercial bread flour they use already had a bit added by the miller. Many thanks for the sleuthing and the recommendation.