Diastatic Malt (pure or blend)


I note the Pizza Bible calls up for 10gm Diastatic Malt (for 453gm flour) for a Napoletana Dough when baked in a home oven. Is this 10gm of pure Diastatic Malt or 10gm of a blend (typically 1:9 part flour) ? Here in Australia we can purchase both from a baking supplier but they 'recommend' using 10g/1kg flour for the 'blend' and and 1gm/1kg for the pure.

PS: You guys in the states don't know how lucky you are with the availability of ingredients, especially the tomatoes and flours.

Nick K.
posted about 3 years ago

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