Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Aug

29

2015

4

Diastatic Malt Powder

By bobku

Forums:

Lean Doughs

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

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Lean Doughs

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