I perhaps should have mentioned in my last post that you did not use just Pendleton Power flour and Golden Barrel Supreme Baking Molasses in all of your MM#7 clones, and that you tried other flours and molasses products. Also, I noted that you were very happy with the results from using the MM#6 clone dough formulation, as you noted at Reply 815 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg161450.html#msg161450
The two formulations are very similar, however, differing mainly in the amount of salt. I personally have been using less salt than indicated by the MM Nutrition Facts in order to emphasize the sweetness of the crusts of the MM clone pizzas rather than the saltiness.
As for myself, I continue to work behind the scenes trying new MM clone dough formulations and ideas, and continuing my quest for the best MM dough clone formulation, subject to the limitations I have with respect to flours, small pizza size (10"), and my standard electric home oven. I am now up to 42 printouts of MM clone dough formulations from the expanded dough calculating tool. The MM#6 and MM#7 formulations mentioned above are worthy, but they don't quite match up with all of the MM numbers, especially the carbohydrate quantities (too low). I actually believe that the MM clone dough formulations I created for CDNpieloever come closer to the MM numbers, mainly because of the large amount of the Crosby's Fancy Molasses that he can use without overly darkening the dough, yet providing lots of carbohydrates. In this latter vein, I have also been creating a chart in which I am converting the "sugars" for the Steen's 100% pure cane syrup and all of the liquid molasses products that have been tested or examined in this thread into grams of sugars per 100 grams of the product in question. This will allow me to put the products in a better pecking order, and is consistent with the way that the molasses industry recites those numbers. The results that CDNpielover achieves with his next MM clone dough with 15% Crosby's Fancy Molasses should be a real help.
Looking back and reflecting on what we have done, this thread is quite extraordinary. In what other thread will you find people conducting hydration bake tests, gluten mass tests, baking and reusing gluten balls, conducting salinity/sweetness tests, shipping real MM dough balls across the country for testing, using paint and carpet samples and tan coffee filters to match colors, learning more about veganism and vegetarianism, carrying on discussions and/or email exchanges with MM employees and industry experts on molasses, malt products, other sweeteners, flours and raw/toasted/pulverized wheat germ products, scouring supermarket shelves in Georgia (Gene) to find syrups to analyze in respect of MM's activities, collecting and analyzing spec sheets galore, scrutinizing Nutrition Facts and coming up with all kinds of calculations (including total water content, "adjusted" hydration, "effective" hydration, "sucrose equivalency" and carbohydrate numbers), testing not only molasses products but also pure cane syrup, honey, sorghum, barley malt syrup, and raw and brown sugars, in various combinations, and carrying on semantic and linguistic debates and discussions galore? And this is on top of literally hundreds of hours devoted solely to research. All that seems to be missing in this thread is some sex and violence