Author Topic: Still Kickin !  (Read 2437 times)

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Offline JerryMac

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Still Kickin !
« on: October 16, 2007, 12:55:00 PM »
Still Kickin & Still bakin pies  ;D

A few months ago I started using barley malt syrup in my dough to replace the honey I was using.
It seems to give me the same browning as honey but with a bit nuttier / pretzely kind of taste.
I use it in a lot of other breads to replace sugar and get great results, especially in rye type breads.

Anybody else using it in their pizza dough ?

Mangia Bene  :chef:
Jerry


Offline Pete-zza

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Re: Still Kickin !
« Reply #1 on: October 16, 2007, 01:45:23 PM »
Jerry,

Good to see you back 8).

I have used the barley malt syrup many times in the past to make breads, but the last time I used it in pizza dough was with the Sbarro's clone pizza at http://www.pizzamaking.com/forum/index.php/topic,2061.msg40413.html#msg40413 (Reply 56).

Peter

Offline aptfive

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Re: Still Kickin !
« Reply #2 on: October 24, 2007, 04:34:20 PM »
..what kind of cheese did you lay out on that pie my friend

Offline JerryMac

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Re: Still Kickin !
« Reply #3 on: October 24, 2007, 05:47:00 PM »
Apt,

It was Sorento whole milk low moisture.

Mangia Bene  :chef:
Jerry

Offline ZekeTheCat

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Re: Still Kickin !
« Reply #4 on: October 24, 2007, 09:20:08 PM »
Jerry -Nice looking pie - was curious how much barley malt syrup do you use in a crust ? Do you use any other additional sugar ?

I got some very thick and viscous(like STP oil) barley malt syrup from a home brew beer supply business and can't tell a whole lot of difference in flavor. I used about 1 TBL per 3 cups of HGF + additional sugar,
salt, yeast and veg. oil.

Also got some barley flour from a health food store which didn't do much either for flavor.

I think the the oven - temp and volume of heat produced - and baking process has much to do with the crust flavor and texture.

Offline JerryMac

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Re: Still Kickin !
« Reply #5 on: October 25, 2007, 12:40:15 PM »
Zeke,

I'm using the same kind of syrup as you and in the same amount ( no other sugar) and it makes quite a bit of taste difference.

I usualy use either KA or or whatever other bread flour is available.

I bake in an electric oven at 550 directly on a stone.

Mangia Bene  :chef:
Jerry