Newbie Diastatic Malt User
Hi -
I am new to the forum, but an experienced (somewhat) sourdough baker that is interested in Diastatic Malt powder (DMP) as the next step ahead in this rabbit hole of a journey. I have solid knowledge and understanding of the basic scientific and biologic workings and of the the common techniques of handling and baking the dough. I have done my due diligence research on DMP and it use and benefits. I have some unanswered questions that I cannot locate the answers to. My basic sourdough recipe is 80% White Lily Bread Flour & 20 KA Whole Wheat - 100%, Warmed water -75%, Salt 2.1% I use Kosher, but any salt works, 100% Start - Starter flour is 60% White Lily Bread Flour / 40% Bob"s Red Mill Organic Dark Rye Flour.
My questions:
1. If Whole Wheat flour is very nutritious for the starter, why does it need DMP for a better raise?
2. I have read on several sites it is recommended to add between 0.5% - 2.0% DMP, I may be splitting hair here but if the Bread flour already has the DM. We figure the amount DMP based solely on the whole wheat flour?
Opinions are welcome, but explain why.