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Author Topic: Low Diastatic Malt Powder  (Read 326 times)

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Offline vincentoc13

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Low Diastatic Malt Powder
« on: November 09, 2021, 05:53:56 PM »
Just found out my supplier of LDMP (The New York Baker), is no longer selling the product  :'(  Can anyone please let me know where to source it?

Thank you!!

Offline Pizza_Not_War

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Re: Low Diastatic Malt Powder
« Reply #1 on: November 09, 2021, 06:32:25 PM »
Amazon has many choices.

Offline TXCraig1

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Re: Low Diastatic Malt Powder
« Reply #2 on: November 09, 2021, 06:39:50 PM »
My suggestion would be to buy the Red Star product which is 60 degree Lintner and use 1/3 of what you'd use of the NY Baker's LDMP.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline vincentoc13

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Re: Low Diastatic Malt Powder
« Reply #3 on: November 09, 2021, 06:53:30 PM »
My suggestion would be to buy the Red Star product which is 60 degree Lintner and use 1/3 of what you'd use of the NY Baker's LDMP.
Great! I appreciate the response, Red Star it is Then!

Offline vincentoc13

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Re: Low Diastatic Malt Powder
« Reply #4 on: November 09, 2021, 07:25:04 PM »
Amazon has many choices.
The ones I saw on Amazon didn't have the litner rating posted, so I was just trying to find something similar to the one I was using.

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Offline Rainier42

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Re: Low Diastatic Malt Powder
« Reply #5 on: January 18, 2022, 01:03:58 PM »
I buy KA's LDMP.  Has worked well for me.
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

Offline vincentoc13

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Re: Low Diastatic Malt Powder
« Reply #6 on: January 18, 2022, 06:00:06 PM »
I buy KA's LDMP.  Has worked well for me.
  sounds good, what's percentage do you use it at?

Offline Rainier42

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Re: Low Diastatic Malt Powder
« Reply #7 on: January 19, 2022, 06:07:35 AM »
  sounds good, what's percentage do you use it at?

2%
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

Offline TXCraig1

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Re: Low Diastatic Malt Powder
« Reply #8 on: January 19, 2022, 01:30:05 PM »
2% can definitely work, but it's on the high side and is enough to meaningfully degrade the dough in some extended fermentations.

Note that it's 10X what the Dough Doctor (RIP) recommended as a starting point.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Gene in Acadiana

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Re: Low Diastatic Malt Powder
« Reply #9 on: January 19, 2022, 01:59:38 PM »
I found that adding too much gives the crust a pronounced yeasty flavor. Anyone else experience this?

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Offline Pizza_Not_War

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Re: Low Diastatic Malt Powder
« Reply #10 on: January 19, 2022, 02:40:10 PM »
I found that adding too much gives the crust a pronounced yeasty flavor. Anyone else experience this?
I describe it as malty.

Offline Rainier42

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Re: Low Diastatic Malt Powder
« Reply #11 on: January 20, 2022, 10:29:03 AM »
2% can definitely work, but it's on the high side and is enough to meaningfully degrade the dough in some extended fermentations.

Note that it's 10X what the Dough Doctor (RIP) recommended as a starting point.

I took 2% as a starting point from Tony Gemignani's book, The Pizza Bible.  Have had good results with it and have never detected any malt flavoring.  Tom's recommendation of .25% seems mighty low to me and am not sure at that level what the benefit would be.
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

Offline TXCraig1

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Re: Low Diastatic Malt Powder
« Reply #12 on: January 20, 2022, 10:33:21 AM »
I started at 2% and had some difficulties. I worked my down and ended up at 0.2% (20L). Like everything else pizza, YRMV.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Rainier42

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Re: Low Diastatic Malt Powder
« Reply #13 on: January 20, 2022, 10:40:33 AM »
I started at 2% and had some difficulties. I worked my down and ended up at 0.2% (20L). Like everything else pizza, YRMV.

Which brand did you use?

My only reason to use LDM was to improve browning in my home oven.  Am in the process of experimenting with higher hydrations (70%+) to try and achieve good browning and eliminating LDM altogether.
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

Offline TXCraig1

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Re: Low Diastatic Malt Powder
« Reply #14 on: January 20, 2022, 02:10:45 PM »
Either the NY Baker's product or the one from Tony Gemignani.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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