Well, today is dough-making day so I had to come to a decision about what to do.
As mentioned earlier, I was toying with either adding honey along with molasses to kick up the sweetness level, or trying 100% Sorghum instead of molasses with no additional sweeteners.
Due to my aforementioned love of Sorghum, I decided to go that route today. I biked down to the local Piggly Wiggly and grabbed some 100% Pure Sorghum, pictured below.
I used the same formula as I did last week, which was a very successful dough save for the slight paucity of sweetness. The only other change was that I used un-ground wheat germ. I just used it straight out of the bag.
The Sorghum . ....well, I just love it. It's sweeter than the Brer Rabbit mild. The remark I made to my wife is that it tastes like a blend of honey and molasses. Coincidence?? We shall see! But I might liken it to the taste of Candy Corn with just a hint of bitterness.
Also, as you can see in the second picture below, the Sorghum is vastly lighter in color than the Brer Rabbit Mild. So, as postulated earlier, one should be able to use a lot more sorghum in an MM clone dough and end up with the same crumb color as a lower-percentage molasses-only dough.
The final picture is of the finished dough ball. It's quite a bit lighter, as was expected. It's still not as light as a sugar-only or honey-only dough would be, however.
I'm very excited about this dough. . i'll keep you posted tomorrow. Fortunately I saved the Farragut crust remnant for color comparison purposes - it's quite old at this point. . I hope it hasn't molded.