Author Topic: Honey in Dough  (Read 1086 times)

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Offline Bende

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Honey in Dough
« on: April 16, 2013, 05:25:49 PM »
Hey guys - how would you summarize the usual effect of honey in a dough's flavor and texture?

Ben


Offline TXCraig1

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Re: Honey in Dough
« Reply #1 on: April 16, 2013, 05:40:45 PM »
It adds a distinctly flavored sweetness I don't particularly care for in pizza (bread is a different story). Maybe I just don't know how to balance it. That being said, some folks definitely like it.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Pete-zza

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Re: Honey in Dough
« Reply #2 on: April 16, 2013, 05:46:15 PM »
Ben,

This thread might be a good starting point to learn more about the use of honey in a dough: http://www.pizzamaking.com/forum/index.php/topic,16107.msg157655.html#msg157655

If you do a search in the Dough Ingredients board, you will find other posts on the subject.

Peter

Offline Pete-zza

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Re: Honey in Dough
« Reply #3 on: April 16, 2013, 07:51:11 PM »
Ben,

I forgot to mention in my last post is that honey seems to work well when making a short-term dough that can be made and used in a few hours. You can see an example of such use in Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312/topicseen.html#msg66312.

Peter