I have been using this for grain-free baking at one tsp per 2 1/2 c flour. Can someone tell me what the reason is for the proportion in the direction

If you're using it for grain free baking, you're not grain free any longer. This product is malted barley, which is a grain. If you want a more accurate measurement, add it at 0.5% to 1.0% by weight in flour already containing barley malt (most AP and Bread flours). Get a kitchen scale and weigh things out. For example, if you have 100 grams of flour you would add 0.5 grams to 1.0 grams. That is very important when working with such small quantities. Adding too much diastatic malt powder will ruin your dough, and too little will do no good.

Is this to be combined with the flour and dry ingredients or should it be combined with the wet ingredients first?

You can do it either way, but I think it would disburse more easily and uniformly if you mix it with the dry ingredients first.

How long will it Keep?

It is an organic food product; kept in a cool, dry location, and packaged so that insects can't sneak in, it should last for years! Hopefully, you will be using it so often to enhance your baked goods that the question won't apply! (Try it with a sourdough starter for bread, and give it 15 min. at 450 degrees -- you won't beleive the professional delicious crust it makes!

Breadtopia

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