Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?

[norma427]

Norma,

A point to keep in mind about the oil test is that it has limited application. Also, a raw number for the oil from the test does not mean anything in isolation. It has to be related to something, like the total amount of flour or possibly the total dough weight. Of the four oil tests I conducted recently, the most important and relevant one was the first one, with the flour, water, salt, IDY, oil and molasses. Those are the ingredients that we believe Mellow Mushroom is using in its dough. So, if you did an oil test on a 5-ounce sample of a real MM dough and the oil weight (including whatever else was in the oil) was around 2.09 grams, that would suggest that the amount of oil we have been testing in recent MM clone doughs is perhaps correct. If you got more or less than 2.09 grams, then that would most likely mean that our oil percent is off and needs adjustment in the direction of the value of the results from the MM oil test. The last three oil tests were conducted in order to determine is there was any molasses, IDY or salt in with the oil. Those tests changed mainly one variable at a time. As a result, I think it is fair to say that the molasses, IDY and salt all have their effect on the oil, both in terms of its color and taste.

The oil test, to the extent that it is viable as a test, also has value in relation to the hydration bake test (the 40% total water test), since the latter test helps us estimate the amount of flour used in the dough formulation. Unfortunately, there is no way to know exactly whether we have been using the correct amount of oil. The latest value of oil that we have been testing comes mostly from the MM Nutrition Facts.

As you can see, there are a lot of things joined at the hip. But, if you had a mystery dough ball and wanted to reverse engineer and clone it, it would make sense to do all three of the tests--the hydration bake test, the gluten mass test and the oil test.

Peter

Peter,

I realize now since you gave an explanation, that the oil test has limited application.  I can understand that the most important and relevant test was your first test with the flour, water, salt, IDY, oil and molasses.  I see that there are a lot of things joined at the hip and it does make sense to do all three of the tests if someone has a mystery dough ball.

If you ever want me to give Bob (the small dough ball for coloration purposes) more tests, let me know. Part of him was already given the hydration test.  I am willing to give him up if you think he would help at all.

Norma

[Pete-zza]

If you ever want me to give Bob (the small dough ball for coloration purposes) more tests, let me know. Part of him was already given the hydration test.  I am willing to give him up if you think he would help at all.

Norma,

I think I would save "Bob" in case we dream up some other test to inflict upon him. The oil test was devised just to see if it would work and, if so, how well and whether it would confirm what the MM Nutrition Facts seem to suggest--a small amount of oil. Next to the hydration bake test, the best test on Bob has been the waterboarding one. Putting him under water for about 15 minutes convinced him to give up a major piece of strategic intelligence.   

For now, just put Bob on ice until we are ready for the next move.

Peter

[norma427]

Norma,

I think I would save "Bob" in case we dream up some other test to inflict upon him. The oil test was devised just to see if it would work and, if so, how well and whether it would confirm what the MM Nutrition Facts seem to suggest--a small amount of oil. The best test so far on Bob has been the waterboarding one. Putting him under water for about 15 minutes convinced him to give up a major piece of strategic intelligence. The next best test was the gluten mass test.  

For now, just put Bob on ice until we are ready for the next move.

Peter

Peter,

I will save “Bob” in case we dream up some other test for him.  Lol, you posting the best test for Bob so far has been the waterboarding one.  He sure did give up some of his DNA after 15 minutes under water. 

Bob, has been on ice for a long while.  Poor Bob, has really been mishandled.  I kind of feel sorry for him. 

Norma

[Chicago Bob]

Ya"ll just keep up the good work and don"t worry about me.......I"m fine.   

Bob

[norma427]

Ya"ll just keep up the good work and don"t worry about me.......I"m fine.   

Bob

Bob,

Glad to see you back on the MM thread!    “Bob” the dough ball will live. 

Norma

[Overstrike]

OK my test is done and I figured I would post while my thoughts are still fresh in my mind. Unfortunately the MM near me does not sell just the dough balls so I opted for a small pepperoni, as I was hungry and all I really needed what the crust for this test ^.^ Anyways to answer Norma's question first, the girl at the counter told me there dough balls where frozen and that they where shipped from Corporate (I'm assuming in Atlanta) as there formula is "secret".

Forgive my horrible pictures 

Ok first off I bring you the Champion:

(http://i1174.photobucket.com/albums/r605/OverstrikeX/th_PICT6239.jpg)

(http://i1174.photobucket.com/albums/r605/OverstrikeX/th_PICT6240.jpg)

And the Contenders Left to Right, Golden Barrel Supreme Baking Molasses, Grandma's, and last Golden Barrel Black strap:

(http://i1174.photobucket.com/albums/r605/OverstrikeX/th_PICT6243.jpg)

(http://i1174.photobucket.com/albums/r605/OverstrikeX/th_PICT6245.jpg)

I didn't want to make 3 full pizza's so I just made 3 50g. bread sticks with butter and parm. to match it as close as I can with the crust of the MM pizza.

First impressions, as I don't think the pictures show it that well, is color wise I think the closest was the Supreme Baking Molasses, with Grandma at a very close 2nd. Really its very hard to tell and it could change to either or very easily.

For taste, I found the Supreme baking molasses a bit to sweet, while the MM was more subdued. I fact the MM wasn't really that sweet, I mean it was there but very subtle. The Grandma's was probably closest but still just a bit too sweet but its in the ball park. Lastly I was surprised by the black strap molasses. There was more of a hint of the subtle flavor that the mellow mushroom had, but it was quickly lost I think due to the high Ash/brix in it that gave it more of the "molasses" flavor. Like if you gave it to a stranger they would be able to tell that molasses was in the dough. All in all if you use any of these molasses you will get great tasting, and interesting pizza's but as for a true clone not so much. I would agree with peter that the molasses used would be from the 1st boil possibly 2nd.

From what I learned in this test, I would probably stick with the grandma's or the supreme baking molasses (using slightly less) but I would be more interested in fiddling with flour mixtures as I think that might have a bit more bearing on future tests for me. I'm thinking possibly a mixture of 00 Flour and KASL would yield a better texture, then what I ended up with.

Anyways I'm still on the new side to pizza making but I'm learning more with each pizza I make, and it gives me a reason to keep experimenting and improving. I hope you guys found this test informative.

[norma427]

Overstrike,

Thanks for asking about if the dough balls were fresh or frozen.  Interesting that since you are in Georgia the dough balls are still frozen. 

I think your 3 test dough balls went well in the bread sticks to show what colors of the dough balls were and then the color of the baked bread sticks. 

Also interesting that you thought when using Golden Barrel Baking Molasses and the Grandma’s Original Molasses that the bread sticks were too sweet. 

Really nice overall tests! 

Norma

[Pete-zza]

Overstrike,

Thank you for conducting the experiments. I think your results lend credence to my thesis that MM is using a molasses that falls in the first boil category. That is the category where the sweetness in the finished crust might or might not be present because of normal and natural variations in the sugars in the types of molasses that fall within that category. Also, in that category, the color of the dough/crust is more likely to be in line with an MM dough and crust.

Do you plan to make entire MM clone pizzas with either the Golden Barrel Supreme Baking Molasses or the Grandma's Original Molasses? Making full pizzas would make for better comparisons because the pizzas will bake up somewhat differently than breadsticks, for example, due do different caramelization and Maillard reaction effects. Also, because of the smaller size and geometry of the breadsticks, the texture will be different than what you are likely to get with a pizza with a rim. These differences might lead you to believe that the KASL is adequate as is and not in need of change.

Peter

[CDNpielover]

Nice work, Overstrike, and thanks for posting your results!

[Pete-zza]

Norma,

In Reply 1636 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg180427.html#msg180427, I mentioned that I was going to repeat the oil/gluten test described in that post to be sure that I did not make an error when I was able to retrieve only 1.3 grams of oil from the 2.09 grams of oil that I had used in the test dough. That test dough formulation that I used for the last two tests is shown below. As will be noted there, the dough contained only flour, water and oil. I adjusted the percent of oil so that it was 2.09 grams, as was also the case with the previous tests along the same lines. The combined oil/gluten mass test was conducted in the same manner as the previous test.

Test Dough Ball with Only Flour, Water and Oil

King Arthur Bread Flour (100%): Water (Spring Water) (55%): Vegetable (Soybean) Oil (2.32%): Total (157.32%):

90.1 g  |  3.18 oz | 0.2 lbs 49.56 g  |  1.75 oz | 0.11 lbs 2.09 g | 0.07 oz | 0 lbs | 0.46 tsp | 0.15 tbsp 141.75 g | 5 oz | 0.31 lbs | TF = N/A

The results of the repeat test were essentially the same as the previous test. That is, I again retrieved about 1.3 grams of oil from the 2.09 grams of oil I used in the test dough. Not knowing quite what to make of the test results, apart from the difficulty in trying to retrieve 2.09 grams of oil from over 600 grams of material, I decided to do another test. For this test, I took the contents of the small drinking glass with the starch and other sediments in it and poured it into a taller drinking glass. I then added more water to it, along with 13 grams of oil (about 2 7/8 teaspoons), and thoroughly mixed all of the ingredients together. I intentionally used a lot more oil just to make the results more dramatic and easier to interpret.

I then let the ingredients in the glass sit for about 1 1/2 hours to let all of the solids settle out. I wanted to see how much of the oil would rise to the top of the glass and whether any of it would be trapped in the sediment material (mostly starch and maybe some soluble protein, etc.). As soon as I finished stirring the contents of the glass, I saw that some of the oil immediately rose to the top. After the rest period, I put the glass back into the freezer. The following morning, I saw that some of the oil was congealed on the top and edges of the ice but after only a few minutes at room temperature, it started to flow. Over the next 20 minutes or so, I gradually let the oil and water from the defrosting ice drip into a metal lid (I used a 3" metal lid this time). When I saw that some of the starches reached the top of the defrosting ice and wanted to drip into the metal lid, I stopped the process.

I then put the metal lid with the oil and water into my countertop toaster oven and let the mixture heat up at around 212 degrees F. It took a considerable amount of time--over two hours--to drive out the water. One of the things I noticed is that when oil is heated, it thins out, making it difficult to distinguish it from the water, both in consistency and color. However, I noticed that there was bubbling in the mixture, which I took as water being driven out of the mixture. When it appeared that the bubbling had stopped, I let the mixture cool down and weighed it. It was a bit over 13 grams. However, I noticed that there was still a bit of oil on the top of the water in the glass (by this time, a good amount of the ice had defrosted). I scooped out the oil and water at the surface using a spoon and put that back into the metal lid and back into the toaster oven. After the water was driven out of the mixture, I ended up with about 0.4 grams of additional oil, for a total of about 13.6 grams. I suspect that there was perhaps some water left in the mixture but I did not have the time to finish the exercise, and hence I ended the test. For the record, the oil tasted like oil and it was not salty (which made sense since there was no salt in the test dough).

So, what do all of the oil tests tell us? First, it appears that oil in a mixture with water will rise to the top of the container, although it may take some time for all or most of the oil to do so. and it may happen after the mixture is put into the freezer. Second, if there is molasses, yeast and/or salt in the dough, it appears that some small but indeterminate amount of those ingredients will end up in the oil, and will be reflected in the color and/or taste of the oil mass. Third, it is a real challenge to try to retrieve a very small amount of oil (2.09 grams in our case) from a large amount of material (over 600 grams in our case). Fourth, the oil test takes a lot of time to conduct, with a lot of "waiting around" and "standing around" time to carefully perform all of the steps required to conduct the test.

So, it is fair to ask, is it worth conducting the oil test? My view on this is that if one has a sample of a real dough, such as a real MM dough in our case, that can be sacrificed to perform the oil test, I think it is worth doing. What I would be looking for in such a test is a general idea as to how much oil is in the dough, even if the number is not exact. So, for example, if someone did an oil test using five ounces of a real MM dough and told me how much oil was extracted, I think I would be able to get a pretty good idea as to whether our estimate of the amount of oil is in the ballpark. I might also remind ourselves that the oil test is conducted at the same time as the gluten mass test. That is, both tests are conducted on the same piece of dough. So, if you are going to do the gluten mass test and can spare the time, you may as well do the oil test too.

As for the gluten mass part of the overall test, I ended up with 49.2 grams, or 1.74 ounces. When I extrapolated that amount on paper to 6 ounces of flour, which is what you have been using for the gluten mass tests, the amount of gluten was 92.89 grams, or 3.28 ounces. That is a bit higher than the last tests, but still in the bread flour category. Also, as with the prior gluten mass tests using the small test dough balls, the gluten mass numbers are extrapolated numbers, not actual numbers.

Peter

[norma427]

Norma,

In Reply 1636 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg180427.html#msg180427, I mentioned that I was going to repeat the oil/gluten test described in that post to be sure that I did not make an error when I was able to retrieve only 1.3 grams of oil from the 2.09 grams of oil that I had used in the test dough. That test dough formulation that I used for the last two tests is shown below. As will be noted there, the dough contained only flour, water and oil. I adjusted the percent of oil so that it was 2.09 grams, as was also the case with the previous tests along the same lines. The combined oil/gluten mass test was conducted in the same manner as the previous test.

Test Dough Ball with Only Flour, Water and Oil

King Arthur Bread Flour (100%): Water (Spring Water) (55%): Vegetable (Soybean) Oil (2.32%): Total (157.32%):

90.1 g  |  3.18 oz | 0.2 lbs 49.56 g  |  1.75 oz | 0.11 lbs 2.09 g | 0.07 oz | 0 lbs | 0.46 tsp | 0.15 tbsp 141.75 g | 5 oz | 0.31 lbs | TF = N/A

The results of the repeat test were essentially the same as the previous test. That is, I again retrieved about 1.3 grams of oil from the 2.09 grams of oil I used in the test dough. Not knowing quite what to make of the test results, apart from the difficulty in trying to retrieve 2.09 grams of oil from over 600 grams of material, I decided to do another test. For this test, I took the contents of the small drinking glass with the starch and other sediments in it and poured it into a taller drinking glass. I then added more water to it, along with 13 grams of oil (about 2 7/8 teaspoons), and thoroughly mixed all of the ingredients together. I intentionally used a lot more oil just to make the results more dramatic and easier to interpret.

I then let the ingredients in the glass sit for about 1 1/2 hours to let all of the solids settle out. I wanted to see how much of the oil would rise to the top of the glass and whether any of it would be trapped in the sediment material (mostly starch and maybe some soluble protein, etc.). As soon as I finished stirring the contents of the glass, I saw that some of the oil immediately rose to the top. After the rest period, I put the glass back into the freezer. The following morning, I saw that some of the oil was congealed on the top and edges of the ice but after only a few minutes at room temperature, it started to flow. Over the next 20 minutes or so, I gradually let the oil and water from the defrosting ice drip into a metal lid (I used a 3" metal lid this time). When I saw that some of the starches reached the top of the defrosting ice and wanted to drip into the metal lid, I stopped the process.

I then put the metal lid with the oil and water into my countertop toaster oven and let the mixture heat up at around 212 degrees F. It took a considerable amount of time--over two hours--to drive out the water. One of the things I noticed is that when oil is heated, it thins out, making it difficult to distinguish it from the water, both in consistency and color. However, I noticed that there was bubbling in the mixture, which I took as water being driven out of the mixture. When it appeared that the bubbling had stopped, I let the mixture cool down and weighed it. It was a bit over 13 grams. However, I noticed that there was still a bit of oil on the top of the water in the glass (by this time, a good amount of the ice had defrosted). I scooped out the oil and water at the surface using a spoon and put that back into the metal lid and back into the toaster oven. After the water was driven out of the mixture, I ended up with about 0.4 grams of additional oil, for a total of about 13.6 grams. I suspect that there was perhaps some water left in the mixture but I did not have the time to finish the exercise, and hence I ended the test. For the record, the oil tasted like oil and it was not salty (which made sense since there was no salt in the test dough).

So, what do all of the oil tests tell us? First, it appears that oil in a mixture with water will rise to the top of the container, although it may take some time for all or most of the oil to do so. and it may happen after the mixture is put into the freezer. Second, if there is molasses, yeast and/or salt in the dough, it appears that some small but indeterminate amount of those ingredients will end up in the oil, and will be reflected in the color and/or taste of the oil mass. Third, it is a real challenge to try to retrieve a very small amount of oil (2.09 grams in our case) from a large amount of material (over 600 grams in our case). Fourth, the oil test takes a lot of time to conduct, with a lot of "waiting around" and "standing around" time to carefully perform all of the steps required to conduct the test.

So, it is fair to ask, is it worth conducting the oil test? My view on this is that if one has a sample of a real dough, such as a real MM dough in our case, that can be sacrificed to perform the oil test, I think it is worth doing. What I would be looking for in such a test is a general idea as to how much oil is in the dough, even if the number is not exact. So, for example, if someone did an oil test using five ounces of a real MM dough and told me how much oil was extracted, I think I would be able to get a pretty good idea as to whether our estimate of the amount of oil is in the ballpark. I might also remind ourselves that the oil test is conducted at the same time as the gluten mass test. That is, both tests are conducted on the same piece of dough. So, if you are going to do the gluten mass test and can spare the time, you may as well do the oil test too.

As for the gluten mass part of the overall test, I ended up with 49.2 grams, or 1.74 ounces. When I extrapolated that amount on paper to 6 ounces of flour, which is what you have been using for the gluten mass tests, the amount of gluten was 92.89 grams, or 3.28 ounces. That is a bit higher than the last tests, but still in the bread flour category. Also, as with the prior gluten mass tests using the small test dough balls, the gluten mass numbers are extrapolated numbers, not actual numbers.

Peter

Peter,

OMG, you sure did a lot of testing and it sure took you a fair amount of time to do those tests!  What is soluble protein that might have been trapped in the sediment material?  Interesting you noticed when oil is heated it thins out and is difficult to distinguish it from water in consistency and color. 

It is also interesting that what your conclusions were that if there is molasses, yeast and/or salt in the dough it appears that some small amount will end up in the oil.  I can understand what a challenge it is to try and retrieve a very small amount of oil from a large amount of material.  Good to hear the oil tasted like oil and wasn’t salty.  That is another step in the right direction.

I find your post interesting that you still think it would be worth doing the oil/gluten mass tests if someone has a sample of a real MM dough so you could you would be able to get in the ballpark of the estimate of the amount of oil in a MM dough. 

I also wonder why all the gluten mass tests are all different, even if they still in the bread flour category. 

I just wonder who would be willing to do all those tests if they have a real MM dough ball. 

Thanks for your results.

Norma

[Pete-zza]

Norma,

If someone has a sample of a real MM dough to devote to an oil test, the only oil test that would be conducted is one like the test I described in Reply 1612 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg178642.html#msg178642. The dough ball described in that test has the same ingredients as a real MM dough--flour, water, yeast, salt, oil and molasses. The only difference I would make to the test described in Reply 1612 is that I would use a large bowl to do the in-situ oil and gluten mass tests so that there is little likelihood of any of the liquids splashing out of the bowl. If desired, the contents of the large bowl can then be transferred to a clear container, such as a glass 4-cup Pyrex measuring cup, to be able to see the line of demarcation between the liquid and the solids that settle at the bottom of the container. In my case, the large bowl that I ended up using has a capacity of around 12 cups.

The three other tests that I conducted following the one described in Reply 1612 were solely to determine whether the oil extracted from the dough ingredients contained any molasses, salt or yeast or whether some of the oil got trapped in the solids. Someone conducting an oil test with a sample of an MM dough would not have to conduct those three additional tests.

I mentioned the soluble proteins just in case they were implicated in some way in the results of the tests I conducted. As you will see if you read the entry "Flour Protein" at http://www.cooknaturally.com/detailed/detailed.html, the protein in flour is made up of both soluble and insoluble components. You are already familiar with the two insoluble proteins, glutenin and gliadin, that make up the gluten masses we have been testing. Those two proteins make up about 80-85% of the weight of the protein in flour. The remaining 15-20% protein is soluble. They are mainly albumins and globulins.

I can only speculate as to the reasons for the different amounts of gluten that resulted from my oil/gluten mass tests. I tried to use the same amount of water (about 2 1/4 cups) to conduct the tests, but the amounts of flour (and also the amount of water) varied from one test to the next. So, the amount of gluten varied with the different amounts of flour. And, then the values of gluten were extrapolated on paper to achieve values corresponding to 6 ounces of flour. Those values might not the the same as if I had done a test with 6 ounces of flour. I might also add that, while I think the in-situ gluten mass tests are pretty good, since they do in fact tell us the type of flour that yielded the gluten, which is useful and valuable information, I think that the running water approach for conducting gluten mass tests is perhaps superior to using the in-situ gluten mass test because you are not trying to wash the gluten in static water with starches and everything else in with the water.

Peter

[norma427]

Norma,

If someone has a sample of a real MM dough to devote to an oil test, the only oil test that would be conducted is one like the test I described in Reply 1612 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg178642.html#msg178642. The dough ball described in that test has the same ingredients as a real MM dough--flour, water, yeast, salt, oil and molasses. The only difference I would make to the test described in Reply 1612 is that I would use a large bowl to do the in-situ oil and gluten mass tests so that there is little likelihood of any of the liquids splashing out of the bowl. If desired, the contents of the large bowl can then be transferred to a clear container, such as a glass 4-cup Pyrex measuring cup, to be able to see the line of demarcation between the liquid and the solids that settle at the bottom of the container. In my case, the large bowl that I ended up using has a capacity of around 12 cups.

The three other tests that I conducted following the one described in Reply 1612 were solely to determine whether the oil extracted from the dough ingredients contained any molasses, salt or yeast or whether some of the oil got trapped in the solids. Someone conducting an oil test with a sample of an MM dough would not have to conduct those three additional tests.

I mentioned the soluble proteins just in case they were implicated in some way in the results of the tests I conducted. As you will see if you read the entry "Flour Protein" at http://www.cooknaturally.com/detailed/detailed.html, the protein in flour is made up of both soluble and insoluble components. You are already familiar with the two insoluble proteins, glutenin and gliadin, that make up the gluten masses we have been testing. Those two proteins make up about 80-85% of the weight of the protein in flour. The remaining 15-20% protein is soluble. They are mainly albumins and globulins.

I can only speculate as to the reasons for the different amounts of gluten that resulted from my oil/gluten mass tests. I tried to use the same amount of water (about 2 1/4 cups) to conduct the tests, but the amounts of flour (and also the amount of water) varied from one test to the next. So, the amount of gluten varied with the different amounts of flour. And, then the values of gluten were extrapolated on paper to achieve values corresponding to 6 ounces of flour. Those values might not the the same as if I had done a test with 6 ounces of flour. I might also add that, while I think the in-situ gluten mass tests are pretty good, since they do in fact tell us the type of flour that yielded the gluten, which is useful and valuable information, I think that the running water approach for conducting gluten mass tests is perhaps superior to using the in-situ gluten mass test because you are not trying to wash the gluten in static water with starches and everything else in with the water.

Peter

Peter,

I can understand why you concluded that if someone had a real MM dough to devote to an oil test, the one that you described in your link would be the one to use, except to use a large bowl for the in-situ oil and gluten mass tests. 

I also see in your second link that the albumin and globulin are water soluble.  I had read about albumin and globulin, but have a hard time remembering there are four proteins in flour.  Flour is so complicated. 

Thanks for explaining what the reasons might be for the different amounts of gluten that resulted from your oil/gluten mass tests.  I think you did already posted before that the running water test for would be better for just a gluten mass test.

Norma

[Pete-zza]

Norma,

In my last post, I forgot to mention that to get the best results with the oil test, especially if the amount of oil is on the low side, one should use a very accurate scale and an oven that can hold its temperature steady for the required time to do its job.

Peter

[norma427]

Norma,

In my last post, I forgot to mention that to get the best results with the oil test, especially if the amount of oil is on the low side, one should use a very accurate scale and an oven that can hold its temperature steady for the required time to do its job.

Peter

Peter,

Thanks for mentioning that to get the best results with the oil test someone should have a very accurate scale and an oven that can hold its temperature steady.

Norma

[norma427]

Steve found some bottles of Roddenbery’s Cane Patch Syrup at a local store near where he lives and decided to purchase one for me since Roddenbery’s was mentioned on this thread.  It is really sweet and the consistency is almost runny.    After I tasted it, I convinced Steve to taste it, and he said why did you get me to taste that sweet syrup. 

Norma

[tonymark]

Thanks for all the hard work you guys have put into the MM clone.  I live 2 miles from the oldest existing MM in the whole world.  It is our go to place for family pizza.  I have been making only New York style (Patsy's culture) for the past few years and I wanted to make something different like MM with that unique sweet and buttery crust.

[David Deas]

I agree.  What an incredible thread.

[Biz Markie]

Hey y'all!   Glad to see the thread is still going strong. .pretty amazing! 

Norma - very interesting Roddenberry's product you have there!  I had their normal molasses years ago but have never seen that syrup. 

I've kinda gone thru a Pizza Doldrums of sorts and haven't really been doing anything exciting.  Just making my "last known good" MM clone dough and every once in a while making a more basic "white" NY style dough that I like a lot.

Maybe I'll get the bug to jump back into things, eventually.  Meanwhile, keep on keepin' on!

[norma427]

Norma - very interesting Roddenberry's product you have there!  I had their normal molasses years ago but have never seen that syrup. 

Maybe I'll get the bug to jump back into things, eventually. 

Biz,

I think the Roddenberry syrup Steve gave me is too sweet to try in a MM clone. 

Will look forward to you coming back to this thread sometime! 

Norma