When to incorporate Diastatic malt powder and when to not to.
In what stage of the process would one add the powder? I add it to the dry mix and it turns out well, but wondering and asking from more savvy bakers.
second question, when to "not add" the Diastatic malt powder? is there a place when you don't want it in the mix?
I just ordered my first "professional" lame > Z&C Bakery Premium Bread Lame and couche and I wonder how good is the linen aiding dough not to stick? is it that good? because I'm so use to sticking even when I sprinkle loads of flour onto the cloth, still sticks..?
Thanks a lot and great baking everyone!