About the Ask The Dough Doctor/Tom Lehmann a Question category

PMQ’s in-house dough expert responds to your questions on making dough, baking, or any of the steps in between. Just start a new thread in this category to pose your question.

I was hoping to get some information on when to add nondiastic malt to my pizza dough??
Should I add it to the water in place of the sugar??
Or to the flour itself ??
The current recipe I’m using is a 3973.47 grams of 00 flour . How much malt should I use 2% of total flour weight ??
Thanks
Marco

Hey @Eric_PMQ maybe time to change the name of this category. Maybe something on memorial but ask is rough now.

Very valid point. I’ve passed this on to our editorial team to get their input on the matter, so thanks for bringing it to our attention!