Author Topic: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?  (Read 211452 times)

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buceriasdon

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #625 on: November 06, 2011, 03:49:08 PM »
Peter, I have the impression or understanding that most all brown sugars are refined white sugar with molasses added hence the coloring.
Don


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #626 on: November 06, 2011, 05:46:52 PM »
Peter, I have the impression or understanding that most all brown sugars are refined white sugar with molasses added hence the coloring.

Don,

That has always been my impression, although I did wonder when I read the packaging materials for the brown sugar the last time I looked at it in my local supermarket. I think it would be duplicitous for MM to use brown sugar and claim that their dough does not use "refined white sugar".

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #627 on: November 06, 2011, 05:58:30 PM »
Don,

That has always been my impression, although I did wonder when I read the packaging materials for the brown sugar the last time I looked at it in my local supermarket. I think it would be duplicitous for MM to use brown sugar and claim that their dough does not use "refined white sugar".

Peter

I'm diabetic and I use turbinado sugar, another brown sugar, at home.

From Wikipedia:
Natural brown sugar

Natural brown sugar is brown sugar made by partially refining sugar cane extract, whereas most brown sugar is made by adding molasses to fully refined sugar, which may come from sugar beet.
 
Golden coloured natural brown sugar is produced by extracting the juice from sugar cane, heating it to evaporate water and crystallise the sugar, then spinning in a centrifuge to remove some impurities and further dry the sugar. It is commonly used in baking and to sweeten beverages such as coffee and tea.
 
Demerara sugar
In the United Kingdom, this sugar is typically sold as demerara sugar, after the Demerara colony in Guyana. This was the original source of the sugar, although most of it is now produced in Mauritius.
 
Turbinado sugar
In the United States, a similar sugar is commonly called turbinado sugar, after the centrifuges or turbines in which it is spun.  In the United States, most turbinado sugar is produced in Hawaii and is often sold as an organic product. There are slight differences in taste between turbinado and demerara sugar.  A third, somewhat lighter, type is produced in Mexico under the name Azucar Morena.

These types of natural brown sugar are typically paler and drier than what is normally sold as brown sugar, and have larger crystals, particularly turbinado sugar.
 
Muscovado sugar, or "Barbados sugar", is an unrefined, darker natural brown sugar that is produced without spinning in a centrifuge.
 

buceriasdon

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #628 on: November 06, 2011, 06:03:37 PM »
Peter,Then the conclusion would be MM must be using natural brown sugar, or raw sugar, a first pressing from cane. Correct? I am sure the brown sugar I have, Golden Hills brand is not that high a grade sugar.
Don
added, RoadPizza, yep yep.
« Last Edit: November 06, 2011, 06:06:19 PM by buceriasdon »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #629 on: November 06, 2011, 06:19:42 PM »
Peter,Then the conclusion would be MM must be using natural brown sugar, or raw sugar, a first pressing from cane. Correct? I am sure the brown sugar I have, Golden Hills brand is not that high a grade sugar.

Don,

I was told a while back by an MM rep that the only sweetener used in the MM dough is molasses. However, I wasn't sure that she knew for sure if that was the case, especially since those of us who have been making MM clones have not been able to get the desired level of sweetness using only molasses, whether using the brands sold most often at retail, such as the Grandma's and Brer Rabbit brands, or those that Norma has used to date (both in dry and liquid form) from commercial suppliers. I tried the turbinado (raw cane) sugar along with molasses a few times in different ratios and while it added sweetness to the finished crust and the dough and crust color seemed right, it did not have the complexity of sweetness that I recalled from the MM pizza I had in Florida. I am now trying the Eden brand of barley malt syrup along with the Grandma's Original molasses to see if that combination does the trick. The color of the dough using that combination is a bit darker than my benchmark for an MM dough but at this point I am more interested in the sweetness aspect.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #630 on: November 06, 2011, 09:34:00 PM »
The next attempt to mix a MM dough was made this morning.  I didnít get a chance to mix the dough yesterday.  Right after the mix the dough ball was frozen for 5 hrs. It was taken out of my freezer mid afternoon. I donít think the dough ball will know how long it was frozen.  The dough ball was placed in my refrigerator to be defrosted until Tuesday, mid afternoon.  I really canít tell, but think this dough ball looks lighter than my last dough ball.  For this attempt I used Peterís formula but used 55% hydration.  Malt Products  #732 molasses and light brown sugar were used in the formula.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #631 on: November 07, 2011, 07:42:11 PM »
Peter, or anyone else that might be interested.

I was talking to Steve today about liquid malt extracts for brewing beer.  He said Lancaster Homebrew carries different Liquid Malt Extracts in different colors.  http://shop.lancasterhomebrew.com/Liquid-Malt-Extract_c25.htm  

He also said to check Belgian Clear Candi syrups and wheat dry malt extract. http://shop.lancasterhomebrew.com/Sugars-Adjuncts_c12.htm and http://shop.lancasterhomebrew.com/searchquick-submit.sc?keywords=malted+wheat+syrup

Steve said to ask questions about these products.  I know nothing about brewing beer, but if I ask enough questions, if I find time to go to Lancaster Homebrew later this week, maybe I can find out some answers about Liquid Malt Extracts or the other products.  I have no idea if MM might be using liquid malt extracts to make the dough sweet, in combination with molasses, but it could be another possibility.  

I will wait until I see how your experiment works with the molasses and Eden malt syrup.

Edit:  Steve just told me this morning, if I plan on buying some malt syrup to try in an MM's dough attempt, to make sure I get the Un-Hopped variety.

Norma
« Last Edit: November 08, 2011, 06:49:38 AM by norma427 »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #632 on: November 09, 2011, 09:48:33 AM »
The attempt with the MM clone dough formulation with the Malt products #732 molasses, brown sugar and 55% hydration went well.  The dough could be opened very easily, and could be tossed and twirled well.  The rim really had a nice texture and the bottom crust browned well, but I did have to add a screen for part of the bake, because the bottom crust did want to brown too fast.  I didnít have to add a screen in my last attempt, or my attempt with the Brer Rabbit molasses and brown sugar.  I donít know why that was. 

The color of the crumb looked about the same as a MMís crumb and the molasses taste was there in the crumb.  I couldnít detect the brown sugar in the crumb, and it had a nice amount of sweetness, something like a real MM pizza.  Steve said the sweetness level was better in my other attempt with the Brer Rabbit molasses and the brow sugar.  I agree that that pie had a little more sweetness in the crumb.  As I posted before, my pizzas at MMís had the right amount of sweetness for me in the crumb.  I donít know where to go from this last attempt, because I am now stumped on what to try.  I was satisfied with the MM clone pizza attempt, but not with using a screen.  Even using the Malt Products #732 molasses in the formula needed extra sugar added to give the sweetness in the crust.  That still leads me to believe either MM is using a different brand of molasses, or also is adding some other kinds of sweeteners to their dough to be able to get sweetness in the crust. 

The MM dough ball was left to sit at room temperature beside my oven and on my counter for about 2 Ĺ hrs.  Even letting the dough defrosted and cold ferment for longer, didnít seem to make any difference in the way the dough fermented.  It sure didnít ferment very fast.  My dough ball wasnít gassy at all.

I had wanted to mix some other mixtures and brush them on the crust, to see if they would make the crust sweeter, but I didnít have time for those experiments yesterday.

The dressings used on the MM clone attempt were my regular tomato sauce, a 5 blend of cheeses, spinach, red and green peppers, and sausage.

Steve, my taste testers, and me thought the MMís clone tasted very good. 

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #633 on: November 09, 2011, 09:49:44 AM »
Norma


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #634 on: November 09, 2011, 09:50:56 AM »
Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #635 on: November 09, 2011, 09:53:31 AM »
Before and after pictures, of brushing the garlic butter on the crust, and sprinkling the Parmesan cheese on the rim.

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #636 on: November 09, 2011, 09:54:53 AM »
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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #637 on: November 09, 2011, 09:55:55 AM »
Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #638 on: November 09, 2011, 09:56:56 AM »
Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #639 on: November 09, 2011, 09:58:44 AM »
Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #640 on: November 09, 2011, 09:59:36 AM »
Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #641 on: November 09, 2011, 11:07:42 AM »
Norma,

I looked at only the photos of the pizza before reading your comments and you could have fooled me that it wasn't the real thing. I am also not surprised that there was more flavor with the Brer Rabbit molasses. I observed the same thing with my first experiment using the Grandma's Full Flavor molasses with less sugar (12 grams) but with more flavor than the Grandma's Original molasses (with 14 grams of sugar). The later boils have less sugar but more flavor, which means having to add more of the supplemental sugar to compensate for the reduced sugar levels in the molasses. Like you, short of there being a type of commercial molasses that can be used alone and produce the desired level of sweetness that you detected with a real MM pizza, I am inclined to believe that there is an added sweetener used in an MM dough besides the molasses. There seems to be a practical limit to the amount of molasses that one can add to a dough from a dough/crust coloration standpoint. If, at that point, the finished crust does not have the desired degree of sweetness, about the only option left is to add an additional sweetener. That can be just about anything so long as it isn't a "refined white sugar".

I have also concluded that the MM clone doughs seem to perform well whether the dough balls are defrosted in the refrigerator for a day or two or at room temperature. I actually prefer the room temperature defrost/ferment since that is more convenient for me in a home setting. This time of year, it only takes about 5-6 hours at room temperature to be able to use a dough ball to make a pizza. Moreover, to date, I can't say that the pizzas made from room-temperature defrosted dough balls have been inferior to those defrosted in the refrigerator. The relatively low hydration of the MM clone dough balls also makes it a breeze to open up a dough ball to make a skin from it. And the skin will handle beautifully, and there is no need to rush to dress the pizza for fear that the skin will stick to the peel. The skin won't stick to anything, even without using cornmeal. As you noted from your recent MM DC visit, skins can be premade and folded without sticking to themselves or each other. In my opinion, these qualities and characteristics make the MM dough balls ideal for use by unskilled workers.

Peter


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #642 on: November 09, 2011, 11:44:15 AM »
Norma, that's quite an oven spring on that last pie!  wowza!

I have been uber busy lately so haven't posted as much as I'd like.

I did want to report that I finally got around to trying a molasses and honey blend.  To date it has been the best pizza I think I've made.  It had more sweetness than any other formula I've tried.  Maybe not exactly like MM but really close.

I used 5% Brer Rabbit Mild and 3% honey, and lowered the nominal hydration to 53%.  Still at 3% oil.  I may tinker with lower oil next time as I feel there may be room to make the crust a little chewier.  Not having been to an MM in several weeks, I can't quite remember the mouthfeel that I'm shooting for.  

I am intrigued by the Barley Malt Syrup idea . ... a while ago I think I posted somewhere that I wondered whether this was being used.  I have some on hand and may try it some day.  Probably will wait to see Peter's report.  Man that stuff is a pain to work with!  Super sticky and thick.  

The only other things I can think of that I might play with would be Grandma's brand molasses.  I've also thought about a totally cold dough prep, with 40 degree water, etc.  The times I've tried that, it seems to have produced particularly sweet crusts without any added sugar at all.  This method perhaps does not at all approximate what MM is doing in reality, but I like to mess around.  We'll see.

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #643 on: November 09, 2011, 02:08:23 PM »
Norma,

I looked at only the photos of the pizza before reading your comments and you could have fooled me that it wasn't the real thing. I am also not surprised that there was more flavor with the Brer Rabbit molasses. I observed the same thing with my first experiment using the Grandma's Full Flavor molasses with less sugar (12 grams) but with more flavor than the Grandma's Original molasses (with 14 grams of sugar). The later boils have less sugar but more flavor, which means having to add more of the supplemental sugar to compensate for the reduced sugar levels in the molasses. Like you, short of there being a type of commercial molasses that can be used alone and produce the desired level of sweetness that you detected with a real MM pizza, I am inclined to believe that there is an added sweetener used in an MM dough besides the molasses. There seems to be a practical limit to the amount of molasses that one can add to a dough from a dough/crust coloration standpoint. If, at that point, the finished crust does not have the desired degree of sweetness, about the only option left is to add an additional sweetener. That can be just about anything so long as it isn't a "refined white sugar".

I have also concluded that the MM clone doughs seem to perform well whether the dough balls are defrosted in the refrigerator for a day or two or at room temperature. I actually prefer the room temperature defrost/ferment since that is more convenient for me in a home setting. This time of year, it only takes about 5-6 hours at room temperature to be able to use a dough ball to make a pizza. Moreover, to date, I can't say that the pizzas made from room-temperature defrosted dough balls have been inferior to those defrosted in the refrigerator. The relatively low hydration of the MM clone dough balls also makes it a breeze to open up a dough ball to make a skin from it. And the skin will handle beautifully, and there is no need to rush to dress the pizza for fear that the skin will stick to the peel. The skin won't stick to anything, even without using cornmeal. As you noted from your recent MM DC visit, skins can be premade and folded without sticking to themselves or each other. In my opinion, these qualities and characteristics make the MM dough balls ideal for use by unskilled workers.

Peter

Peter,

Good to hear I could have fooled you that my MM attempt wasnít the real thing, just by posting the pictures.  It is interesting you got about the same results in flavor when using Grandmaís Full Flavored molasses, than with Grandmaís Original molasses.  I can understand why more of some kind of ďunrefined sugarĒ needs to be added for sweetness, but the stronger molasses flavor is more apparent in the Grandmaís Full Flavored molasses.

In this last experiment, I liked how the dough seemed to handle fine with freezing and thawing for more than one day.  I would have thought the dough would have handled different, but that wasnít the case.  It handled beautifully.  I havenít tried a MM clone attempt with only defrosting at room temperature, but that could be an option for anyone.  I also told Steve with this type of pizza (with the low hydration) there is no need to worry about the skin tearing or the skin sticking to the peel.  I think Steve is soon going to be trying an experiment with the MMís clone at home.  I also donít think any unskilled pizza makers would have trouble with this dough.  Somehow MM must have thought about all this before.

What amazes me about this dough is how nice, light, and moist the crust becomes after the bake.  I really like this kind of pizza now. 

Do you have any ideas of where I should go with my next experiment for a MM clone?  I was satisfied with my results yesterday, but would like to try to find out what MM is really using for a ďunrefined sweetenerĒ. 

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #644 on: November 09, 2011, 02:15:51 PM »
Norma, that's quite an oven spring on that last pie!  wowza!

I have been uber busy lately so haven't posted as much as I'd like.

I did want to report that I finally got around to trying a molasses and honey blend.  To date it has been the best pizza I think I've made.  It had more sweetness than any other formula I've tried.  Maybe not exactly like MM but really close.

I used 5% Brer Rabbit Mild and 3% honey, and lowered the nominal hydration to 53%.  Still at 3% oil.  I may tinker with lower oil next time as I feel there may be room to make the crust a little chewier.  Not having been to an MM in several weeks, I can't quite remember the mouthfeel that I'm shooting for.  

I am intrigued by the Barley Malt Syrup idea . ... a while ago I think I posted somewhere that I wondered whether this was being used.  I have some on hand and may try it some day.  Probably will wait to see Peter's report.  Man that stuff is a pain to work with!  Super sticky and thick.  

The only other things I can think of that I might play with would be Grandma's brand molasses.  I've also thought about a totally cold dough prep, with 40 degree water, etc.  The times I've tried that, it seems to have produced particularly sweet crusts without any added sugar at all.  This method perhaps does not at all approximate what MM is doing in reality, but I like to mess around.  We'll see.

Biz,

It is surprising to me how much oven spring can come from a low hydration dough.  The dough feels dry.  Normally for me if my dough feels dry, I donít get that much oven spring.

Good to hear your recent MM clone attempt with the molasses and honey blend was your best MM attempt so far.   :)

I can imagine that Barley Malt Syrup would be super sticky.  I never used Barley Malt Syrup before.

Good luck in your next attempt!  :)

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #645 on: November 10, 2011, 10:17:01 AM »
I donít know how helpful or accurate this article is, but it does help me understand what different kinds of Liquid Sweeteners are used for baking.  This might not relate at all to what MM might be using, or if they are using something more than molasses, but I just thought I would post the article. http://www.culinate.com/articles/culinate8/liquid_sweetness
It is hard to find out what MM uses to get their pizza crusts sweet.

I know my thought process might be crazy, but I keep thinking why did the soft pretzels we had at MM taste so much different than their pizza crusts, when they both were made out of the same dough.  I still canít understand that.  If I have time this coming week, I am going to make two MM clone doughs, (or make a larger batch of dough and then divide it) and see what happens with making the pizza crust and trying to make soft pretzels out of the same dough. I might try the soft pretzels at home, because I think I need a lower oven temperature than my deck oven.

In this article by a chef, she says to use malt syrup to make good soft pretzels.
http://www.reluctantgourmet.com/blog/appetizers/soft-pretzels/   I know when I tried to use Auntie Anneís pretzel mix for a pizza crust, (in my mystery thread) that mix made the pizza crust way too sweet.  I never did try the rest of the Auntie Anneís leftover dough to make pretzels, so I donít know if the pretzels would have tasted different.

I donít know if anyone thinks making soft pretzels will help this thread or not, but maybe I will find out if somehow the same MM clone dough will somehow make a different product in sweetness if baked into pretzels.  At least a soft pretzel experiment will satisfy my own curiosity.   :-D

I sent an email to John Johansen showing him the results of my last attempt with the Malt Product #732 molasses in combination with brown sugar.  I told John, that brown sugar was needed even with the molasses to get the crust sweet enough.  I asked John if he thought barley malt might be a possibility for adding to the molasses to give the crust a sweet taste.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #646 on: November 10, 2011, 10:35:06 AM »
Do you have any ideas of where I should go with my next experiment for a MM clone?  I was satisfied with my results yesterday, but would like to try to find out what MM is really using for a ďunrefined sweetenerĒ. 

Norma,

I waited to respond to the above question until I had a chance to make a pizza out of the dough that had both molasses and barley malt syrup. I made that pizza last night. The dough for that pizza had 9% Grandma's Original molasses and 3% Eden barley malt syrup. The results were that I did not find that the barley malt syrup added a noticeable amount of sweetness. Being so dark to begin with, adding more of the barley malt syrup would only make the dough and finished crust considerably darker, unless the amount of molasses is reduced to somehow compensate for the increased amount of barley malt syrup.

To date, I would say that my best results were achieved using 9% Grandma's Original molasses and 4% raw cane sugar (Imperial turbinado). That is with the KABF/VWG.

I think honey may be worth a try, especially since Biz seemed to get good results using the honey. Also, my notes show that a while back I gave you an MM clone formulation calling for 4% molasses (you may have been thinking of using one of the Brer Rabbit molasses products) and 4% honey (I think you were thinking of using the wildflower honey), but I don't recall whether you actually tried that combination and, if so, with what results. As you know, there are over 300 kinds of honey, with different color and taste profiles. However, if MM is using honey, I think it would be a cheap light-colored honey, not a fancy or expensive one, since the objective would be to use a natural sweetener that would make up in sweetness for what the molasses lacks. In such a case, it would be possible to even use more honey than molasses and keep the dough color a golden-brown. The molasses might even be a first or second boil molasses, with its primary purpose being for color and flavor, not sweetness. Molasses has always been a differentiator for MM, from day one, so molasses is there to stay in MM's doughs. I view it as part of MM's marketing, more so than a nutritional or healthful component of its pizzas. They perhaps gave up that notion when they dumped the wheat germ and the Vitamin E enrichment.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #647 on: November 10, 2011, 10:57:33 AM »
Norma,

I neglected to mention in my last post that there is an open issue with honey in that there are vegans who apparently do not eat products produced by insects. However, I think that that would be a fairly easy issue to answer by simply asking MM whether it uses honey in its dough. I would ask the question but MM already knows who I am. But, someone like Biz, who apparently tries to follow a vegan diet, would have a legitmate interest in knowing whether MM uses honey in its dough.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #648 on: November 10, 2011, 11:14:59 AM »
Norma,

I waited to respond to the above question until I had a chance to make a pizza out of the dough that had both molasses and barley malt syrup. I made that pizza last night. The dough for that pizza had 9% Grandma's Original molasses and 3% Eden barley malt syrup. The results were that I did not find that the barley malt syrup added a noticeable amount of sweetness. Being so dark to begin with, adding more of the barley malt syrup would only make the dough and finished crust considerably darker, unless the amount of molasses is reduced to somehow compensate for the increased amount of barley malt syrup.

To date, I would say that my best results were achieved using 9% Grandma's Original molasses and 4% raw cane sugar (Imperial turbinado). That is with the KABF/VWG.

I think honey may be worth a try, especially since Biz seemed to get good results using the honey. Also, my notes show that a while back I gave you an MM clone formulation calling for 4% molasses (you may have been thinking of using one of the Brer Rabbit molasses products) and 4% honey (I think you were thinking of using the wildflower honey), but I don't recall whether you actually tried that combination and, if so, with what results. As you know, there are over 300 kinds of honey, with different color and taste profiles. However, if MM is using honey, I think it would be a cheap light-colored honey, not a fancy or expensive one, since the objective would be to use a natural sweetener that would make up in sweetness for what the molasses lacks. In such a case, it would be possible to even use more honey than molasses and keep the dough color a golden-brown. The molasses might even be a first or second boil molasses, with its primary purpose being for color and flavor, not sweetness. Molasses has always been a differentiator for MM, from day one, so molasses is there to stay in MM's doughs. I view it as part of MM's marketing, more so than a nutritional or healthful component of its pizzas. They perhaps gave up that notion when they dumped the wheat germ and the Vitamin E enrichment.

Peter

Peter,

Thanks for doing the test with the molasses and barley malt syrup.  Sorry to hear that you didnít find that the barley malt syrup added a noticeable amount of sweetness.  After reading more about barley malt syrup, I saw it is less sweet than some other sugars.  (at least regular barley malt syrup).  I did mention that Steve said there are lighter sweeter malt syrups for brewing, but I donít know how an experiment would turn out with trying something like those malt syrups.

I canít recall you giving me a formula for using molasses and honey, but I could be wrong.  I have to look back though all my formulas to see if I ever tried a formula with honey and molasses, but I donít think so.

If you want me to try a formulation out with honey and molasses let me know what you think the formulation should be.  I can try that out this coming week.  I have the light raw unprocessed honey and also the light wildflower honey on hand.  I wouldnít think 4 % Brer Rabbit molasses would give the dough enough color.  I have been using higher amounts of molasses in my last few experiments.

I didnít know vegans have a issues with honey, but can understand why now. Maybe Biz can get an answer from MM about if they use honey in their dough, since he tries to follow a vegan diet.  I did try to email MM with some questions, but never got any answers. 

Norma

Offline Biz Markie

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #649 on: November 10, 2011, 11:39:04 AM »
yep I do follow a vegan diet but as you can tell I do partake of honey.  I don't consider honey an "animal product" though it does come of course from insects, which are in Kingdom Animalia.  Honey is, after all, derived from plants.  But definitely some vegans do not consume honey.

I may give MM a call at some point and pose the question.

But definitely I was very happy with my Brer Rabbit/Honey pizza last week.  The honey I used was a local, mostly clover honey with I think a very mild flavor.  Normally I like a stronger honey, but this was all I had.  It was also jarred with the comb, which I imagine imparts some unique flavor to the honey.  I wish I still had some Savannah Bee Company Tupelo honey. .  now that there's some good Bee Spit!