Lehmann dough with Briess sweet sorghum syrup added to replace the sugar 8/07/2012

This was the second attempt with the Briess sweet sorghum syrup added to the Lehmann dough to replace the sugar, using the exact same formulation as my first attempt. I don’t know why, but the second attempt turned out totally different.


The dough ball with the Briess sweet sorghum syrup added was left out at warm (about 90 degrees) ambient room temperatures longer than I wanted, because each time I was going to try and open the dough ball, I became busy with customers.

The dough ball opened like a breeze and almost fell open by itself. In this attempt only cheese and sauce were used as the dressings. I sure don’t know why, but the rim crust browned well, there was a nice moisture in the rim crust, the bottom crust was crispy when cut and the bottom crust also browned well. This attempt was an 18” pizza with the Briess sweet sorghum syrup. Steve brought us a nice homemade drink. We drank more than one.

The Briess sweet sorghum syrup is going to be tried next week with a lower proteing flour to see if there is less chew.  Pete-zaa adviced me to up the amount of Briess syrup a little.  Thanks Peter!

Norma