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Alasdair,Thanks for telling us your experience using brown sugar.Brown sugar is basically sucrose (table sugar) with about 3.5-6.5% molasses (depending on whether you are using light or brown sugar). The molasses contains some simple sugars and minerals that are usable by the yeast, but the sucrose takes a fair amount of time to be broken down into simple sugars to be usable by the yeast. That is why I substitute honey for sugar in the two-hour Papa John's clone dough.Peter
cranky,According to Wikipedia at http://en.wikipedia.org/wiki/Honey, honey gets its sweetness from monosaccharides.There is an interesting discussion on honey and enzymes in a series of posts at the PMQ Think Tank starting at http://thinktank.pmq.com/viewtopic.php?p=26883#p26883.Peter
My guess is the enzymes in the honey do the same thing as enzymes in malt. It is probably not the flavor of malt or honey that gives the flavor/texture difference in crust, but the action of the enzymes, that sugar lacks, on the flour.
I have not been able to notice a difference between processed sugar, brown sugar, turbino sugar, or honey. For that matter, I have not noticed a difference with NO sugar in my normal dough recipe
So the 2 teaspoons that I use makes no real difference (in 4-1/2 cups of flour)?
So should I increase it or just delete it?