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 ?