Are sprouted flours diastatic?
Aren’t sprouted flours essentially diastatic malt (grain sprouted, dried under 110F and ground)?
I’ve always heard you should use diastatic malt in very small percentages (0.1 – 0.5) due to the effects of the enzymes on gluten structure (or have I held on to bad information?).
If sprouted flours are not diastatic malt, how so? Are they dried at higher temperatures that would kill the enzymes? I have heard some claim that they are not. Or is something else at play?
All insights welcome.
Source: Fresh Loaf