As Norma said, thanks for the link. It was interesting to watch and kind of reaffirms what we have been find regarding the sugar content and possibly the flavors we have been experiencing. I think the advantages of this method (and Norma may want to comment as well with her experiences): are a very quick hydration of the dough when using hot water, the dough and final crust obtains a sweet and almost nutty flavor with the addition of the large amount of soaker/mash we are using (50% by total dough weight), the dough opens up easy as can be. In fact, I made a grandma style tonight (in my opinion one of the hardest styles to shape and perfect) and it fell into place virtually effort free. I need to start timing these bakes but I think it may be browning a little fast too but don't quote me on this. The main disadvantage is that it's a little tricky to calculate the formula, just ask Norma about both our goof-ups last week. It is a few extra steps to make, and it did produce a denser crust in some of our pies. Although judging by Norma's Lehmann results, we may have amended this problem by lowering the water temp.