Author Topic: Need some advice on Diastatic Malt  (Read 156 times)

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Offline Wazza McG

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Need some advice on Diastatic Malt
« on: February 25, 2014, 04:59:07 PM »

I have read a fair bit on diastatic malt and its benefits.  I was hoping to gain users experience with the stuff.

Primarily, I was hoping they could fill the following gaps on my knowledge and hear from their experiences.

1.  Could diastatic malt be used in a extended autolyse, flour & water only [overnight+] ?

2.  Could diastaic malt be used successfully with minimal yeast with an extended cold fermantaion [24 hrs+]

3.  Have you ever used diastatic malt in your sourdough starter?

I will probably test a bit myself in the near future - I just wanted to welcome your thoughts.

Wazza McG
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!