I’m experimenting with no-knead rye bread, that is, about about 30% coarsly grounded whole rye and 70% all-purpose wheat flour (10% protein), about 0,7% fresh yeast, and about 100% hydration. I would like the bread to rise more, not faster. Will diastatic malt powder help? Or, will it just rise faster?
And, as I’m living in Norway, how do I make diastatic malt powder at home?

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