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.