Re: Melt Pizza Company clone

Quote from: kori on Yesterday at 07:12:40 PMI don’t think diastatic malt powder does what you think it does, unless I’m misundertanding what you’ve posted.

Charlie Anderson has some videos where he speculates that it improves fermentation, which is pretty odd. But I don’t know what the OP means either. 

That being said, when people blend in small quantities of other flours — and I’m one of these people — they’re working on the last 2-5% of their goal. 

It’s not possible to absolutely match their results as some person in a different kitchen. 

So just use a good bread flour as 100% of the grist. We’re talking about like 3% of something you’re likely to miss by 33%.