Diastatic malt powder is typically used for dough that is prepared using the indirect method with long leavening times. It improves the dough by using its active enzymes to break down flour starches into sugars, creating a food source for yeast to boost fermentation, resulting in a better rise, a softer and more tender crumb, and a darker, sweeter crust through better caramelization. It is a natural product made from sprouted and dried grains, most commonly barley, and should be used in very small quantities (around 0.1-2% of the flour's weight) to avoid a gummy texture.
