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

[system]

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.

 

[Serrano1]

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

 

[15thStreetPizzaandPu]

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

 

[Eric_PMQ]

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!