diastatic malt powder
I've been baking sourdough for about a year now and cannot seem to get any consistency with Baguettes. I've used the Tartine recipe, The Perfect Loaf recipe and a recipe from Dan Leaders Living Bread. They are all quite good but still not what I'd like to achieve. Despite good oven spring, they are all too dense or doughy. Anyhow, I've read that diastatic malt powder can help with this but I don't know whether or not this constitutes cheating. I realize that the goal is to make bread that I like but I do want to learn to do it using legitimate and respectable techniques.