Sourdough recipes and adding diastatic malt
Hi guys, I’ve finally got my hands on some diastatic malt and I’d like to use some in my next bake of sourdough bread. I’m wondering how much I should be adding to a recipe if the recipe doesn’t have diastatic malt in the ingredients? I’m interested in seeing how it affects the fermentation times and the bread itself.
I’ve read that some people add about the same % as the salt but others much less, I’d love to know what you do if you use diastatic malt.