2% Breiss sweet sorghum syrup added to the Lehmann dough 8/28/2012

I used 2% Briess sweet sorghum syrup with Kyrol flour in the Lehmann dough formulation. When opening the dough ball it almost opened normally and didn’t just almost fall open as before. The dough ball was easier to open than my normal Lehmann dough though.


There was good oven spring, good rim crust browning and also good bottom crust browning in my opinion. The rim crust was very moist. The bottom crust had a nice crispness. I thought this experiment went well with the 2% Briess sweet sorghum syrup. Steve and I liked this pizza.

Norma