Do you think an experiment with the new dry malt product DME 377D that John sent me would be of any use to see what happens with adding DME 377D 50/50 with molasses in a pizza dough, or do you think I should forget the experiment? I have no idea how a pizza dough would turn out using the dried malt product in combination with molasses on a 50/50 amount.
Knowing that you had received the DME 377D malt product from John, I did wonder how it might be used to make an MM clone dough, including combining it with molasses. However, since we have been so distracted recently by the steady run of experiments at the MM thread, I did not devote much thought as to how the DME 377D product might be used. What is not clear is how much DME 377D malt product might be used with a molasses product and what effect the combination will have on taste and color. For example, the DME 377D spec sheet shows 65% reducing sugars in the form of anhydrous maltose, but as you can see from the relative sweetness chart at http://en.wikipedia.org/wiki/File:Relativesweetness.png
, maltose has a relatively low sweetness factor relative to sucrose. If a lot of it has to be used to get the sweetness up, even with a sweetener like the Golden Barrel Supreme Baking Molasses or the Steen's 100% pure cane syrup, you may end up with a dough and crust that is too dark. Of course, if the color is of no consequence then you could perhaps use a lot of the DME 377D product.
I think the combination of malt flavor and the flavor of molasses or pure cane syrup might combine to produce a tasty crust. I personally do not think that Mellow Mushroom is using a malt product, so maybe after we have concluded our work over at the MM thread we can think about a way of best using the DME 377D malt product, even if it is not for an MM clone.