Author Topic: Maple Syrup  (Read 1351 times)

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Offline DanCole42

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Maple Syrup
« on: August 28, 2008, 12:41:21 PM »
Anyone ever use it for yeast food in a dough? I would imagine it would follow the same rules as molasses in terms of figuring out the amount to use to compensate for the water:sugar ratio.

How'd it come out? Any off flavors?
-Dan

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MORBO: The challenger's ugly food has shown us that even hideous things can be sweet on the inside.


Online Pete-zza

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Re: Maple Syrup
« Reply #1 on: August 28, 2008, 02:21:41 PM »
Dan,

While you are waiting for more recent replies, you may want to do an advanced forum search using the key words "maple syrup dough" (without the quotes).

Some time ago, I recalled that Tyler Florence at the Food Network did a segment on pizza dough and used maple syrup as the sugar, at http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-pizza-recipe/index.html.

Peter

Offline DanCole42

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Re: Maple Syrup
« Reply #2 on: August 28, 2008, 03:08:19 PM »
I found a number of posts that referenced using maple syrup, but none really talked about the end effect. How would it work in a long ferment?
-Dan

GChat: DanCole42

MORBO: The challenger's ugly food has shown us that even hideous things can be sweet on the inside.


 

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