Still Kickin !

[JerryMac]

Still Kickin & Still bakin pies 

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 
Jerry

[Pete-zza]

Jerry,

Good to see you back .

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

[aptfive]

..what kind of cheese did you lay out on that pie my friend

[JerryMac]

Apt,

It was Sorento whole milk low moisture.

Mangia Bene 
Jerry

[ZekeTheCat]

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.

[JerryMac]

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 
Jerry