Hi Chef Jacob,
I noticed that in your brioche doughnut recipe you use some dmp. I also use it in some of my formulas and am thinking about using it more often and maybe a larger amount. I currently use about .5% which is a percentage I got from information provided by Susan of Northwest Sourdough. What are your thoughts on using dmp, when it should or should not be used and in what percentages. I really can,t think of a reason not to use it
