"Roy" > wrote in news:1112384070.455234.124290
@l41g2000cwc.googlegroups.com:

>>The former for malty flavor and slight coloration of the dough
>>depending on the depth of malt roasting or color grade; the latter to
>>improve the enzymatic activity and supplies more fermentable sugar.s
>
> Duh!....should be ...diastatic for improvement of enzyme activity to
> produce more fermentable sugars,; non diastatic just for flavor purposes
>

So, does that mean adding diastatic malt can extend the rising power of the
yeast?