Diastatic malt powder, ascorbic acid
BakingMad
02/23/06 		Hello.

Does anyone add diastatic malt powder and/or ascorbic acid to their poolish, bigas, etc. or to the final dough?

BakingMad
02/23/06 		Kneading/mixing dough
How effective is kneading Neapolitan Pizza dough by hand with a large spoon in a bowl? I want to be thorough with the kneading, without getting dough all over my hands and counter. It seemed to "windowpane" properly after giving the dough a very hard mixing for about 12 minutes. It was quite tiring on the arms, though. I prefer a very high-hydration for Nea. pizza dough. Very very sticky.
ellen
02/24/06 		malt and vit c help develop the glutem and feed the yeast, and are widely added by commercial bakeries. Tjey are included in my home made dough enhancer recipe.
Baking Mad
02/24/06 		I understand the use of those substances, but I am wondering what difference, if any, it would make to use them in, for instance, a poolish or the final dough of a bread recipe.
paula
03/06/06 		how much diastolic powder do you use per2-31/2 cups of flour? how much ascorbic acid would you use also? can you use both together in a bread recipe?
thank you,
paula c.