April 17, 2021 - 6:45am
Diastatic malt and large preferments
If I make a large preferment (e.g. 40% PFF) and want to use diastatic malt in the recipe, would it be beneficial to add it to the preferment from the beginning (and then base the quantity on the flour in the preferment or in the final dough?), or should it be added to the final dough, although with such high inoculation the fermentation time will be very short?