So, the diastatic malt makes bread rise more quickly--should I use it as a way to speed up the process, or should I let my dough rise for as long as I usually do (for more flavor, perhaps)? Mark, you could use a bit less yeast and let it rise the same amount of time you usually do, to develop flavor. Just bit less - maybe 1/4 teaspoon. A long rise is usually a very good thing, flavor-wise. PJH

• Reply