Is it the Malt?

I've got some dough in the fridge on day 3 of its 3 day ferment. Yesterday I noticed that it is going absolutely crazy. Both dough balls have risen well beyond what I normally see. I'd say they are at least three times the size of my usual dough on day 3!

This is the first dough I have made using All Trumps and is the first dough in which I have used low diastatic malt. I definitely expected to see some differences, but not this much! Is the diastatic action of the malt what is likely causing this?

Jesse W.
posted about 4 years ago

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It's definitely the malt. It helps with color, flavor and yeast development because of the enzymes.

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Raj Irukulla admin
posted about 4 years ago


I'm assuming you've used the Master Dough formula. What malt does is it aides the yeast in breaking down starch into simple sugar due to it's enzymatic activity as Raj suggested. The yeast then feeds on those simple sugars, also known as "growing the yeast", which results in increased production of carbon dioxide, which makes a dough rise.

The Master Dough asks for 1% of yeast. That amount packs quite a punch in combination with the malt. I'd scale it back a little, perhaps to 0.5%, which is still plenty.

Sounds like after three days, which a a tad too long for that amount of yeast, your dough may be blown. Punch down and use as soon as possible.

Hope that helps.

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Mike K.
posted about 4 years ago

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