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?