Morgan, those are looking extremely respectable. How was the texture on the malted pies? Were they a little more tender?
Refresh my memory, what's the protein percentage for the Molino?
What temperature is your stone prior to launching?
On a scale of 1 to 10, how are these comparing to the frozen pies?
Malted pies were little more puffier than the others and i could taste sugar flavor even i didn't add any.
Molino protein content 11.5gr/100gr. Launched around 350-380c.
Well i think these were really good looking pies and the dough allmost better than the frozen one, but the frozen pie has very soft
bottom its totally different, its foldable if you know what i mean. I'm almost sure that the frozen pies dough has more sugar in it.
I have not been thinking of the frozen pie so much lately, but just enjoying the journey as a experience.