How strong is Anthony's DMP with Tony G poolish recipe?

[Buddha]

I searched but could not find how strong the Anthony DMP is. The Tony G recipe I am going to try says 2% DMP. If Anthony DMP is high should I go half strength or even less?

[TXCraig1]

The only number I've seen for it is 60 - that was in the questions/comments at Amazon. If that's right, use 1/3 as much.

[nanometric]

Here is a good way to find what you're looking for on this site (i.e. better than the forum's own search tools):

In a browser window, enter your search terms in the address bar, one space between each term, then add site:pizzamaking.com after all of the search terms. An example of such a search is below, along with a link to the results it produces.

anthony dmp site:pizzamaking.com

Here are those search results:

https://www.google.com/search?q=anthony+%22dmp%22+site%3Apizzamaking.com&oq=anthony+%22dmp%22+site%3Apizzamaking.com&aqs=chrome..69i57.8902j0j7&sourceid=chrome&ie=UTF-8

[Pizza_Not_War]

If you assume that he used Central Milling product, then it would be 20L as that was the strength of what they were selling at some point. I think they might still sell it at the Petaluma store as they have all sorts of things that online buyers can't get. 

Organic Yecora Rojo berries being something I want but can't get from them unless I want to take a very long road trip.

[Buddha]

The only number I've seen for it is 60 - that was in the questions/comments at Amazon. If that's right, use 1/3 as much.

Thanks I will start at 1/3 the amount recommended in the recipe

[kori]

It's definitely 60