I was just learning about amylase after Davo tipped me off about diastatic malt, and the wikipedia article  points out that this enzyme is present in saliva. It sounds like Australian white flour is low in this enzyme, which helps to provide sugar for the dough beasties.
I started to wonder whether Australia could become renowned for its rustic spit-dough. A little dribble while mixing could be our secret. It looks like the domain spitdough.com is still available...
Just curious - I've been reading all and sundry lately about how to make sourdough, but I haven't encountered the need for malt so far. My question is, are all you Aussie 'artisans' out there adding a little malt to help things along?
Another thing I picked up is that malted barley is sometimes present in bread improver. I rushed to the pantry to see if my old packet of Lowan bread improver contained this, but no details of ingredients are given. Anybody know?
I'm mainly asking these questions because I like the idea of just sticking to basic ingredients, but will try and obtain some diastatic malt if it's widely regarded as a requirement for white flour.
 Wikipedia page on Amylase