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lilian, I don’t think that there is a “magic bullet” when it comes to the amount of sugar to use, whether sucrose or honey or some other form, but I think the amount you are now using (0.5%) should be sufficient for an 8-hour room temperature fermentation when using the All Trumps/00 flour...

According to John Correll, the black spots on the top of the dough are due to oxidation of the bran in the flour: http://www.correllconcepts.com/Encyclop … c533730478 (click on item 18). I did some experimentation using vinegar with “geriatric” doughs but did not see any improvement in spotting...

lilian: lilian, Can you tell me what kind of dough recipe you are using and also what you mean by “bread” taste?

Tom, Out of curiosity, what is the longest useful life of a cold fermented dough that you have ever seen or heard of, either in a laboratory setting (e.g., at AIB) or in the field? And under normal circumstances, how long can one expect to see a cold fermented dough last and be usable without...

bodegahwy, It’s possible that your local supplier of honey is processing the honey so that it retains most of the enzymes. Often commercial honey is heated to get it out of the comb, which can kill enzymes the bees add to concentrate the nectar. The main enzymes in honey are invertase...

bodegahwy: Do you use the liquid form of honey or a dry form? Yeast metabolizes honey more slowly than sucrose, so it is possible that the honey is contributing to a longer dough life, all else being equal. In a little while, all of this may become moot for you. I have enjoyed your intelligent...

lilian: lilian, As the excerpt below from the Yeast Treatise at theartisan.net demonstrates, yeast, at least in the context of a dough, seems perfectly content to feast off of the free simple sugars and the more complex sugars that are broken down by enzymatic activity into simple sugars...

Jon, Based on the information you provided, it may be worth trying a higher hydration (but only by a couple of percent if using the Bouncer flour) but the problem may also lie with your preferment, as I will discuss below. I took the ingredients and quantities you listed and recasted them in...

lilian: lilian, The 2stone oven that MWTC was referring to is shown at http://www.2stonepg.com/. There is also a 2-stone grill version.

Jon, I have some thoughts on this, but before commenting further can you tell me where you got the formula for the preferment (half of the total formula flour, all of the IDY and all of the water), and what is the reason you are using baking soda? Also, what kind of pizza are you trying to make...

What are the problems you are experiencing?

MWTC: MWTC, When you mentioned in an earlier post that you achieved good crust coloration using the 2stone oven, that suggested that your home oven isn’t providing sufficient top heat. I don’t have a 2stone oven, but I know that it is capable of providing temperatures above 750 degrees F...

MWTC, Yes, the numbers now appear to be correct. Technically, what you have been doing is correct. By that, I mean that you have used only flour, water and yeast (wild) in your starter and “natural biga”, and that you have properly incorporated the honey, oil and Kosher salt as part of the...

MWTC, Thank you very much. I ran through some calculations based on your latest dough formulation. You may want to check my math, but I calculated that the total flour is 860 grams rather than 800 grams. Here is my analysis: At the end of Step 1, there is 60 grams of flour and 60 grams of...

MWTC, I would add the diastatic malt as part of the final mix. Would you mind posting the latest dough recipe you are using and how you are making the dough? For some reason, it appears that you are losing sugar in the dough, and that may be why you are losing crust color. This is fairly...

MWTC: MWTC, Somehow I entirely missed your post concerning the use of dried dairy whey. Sorry about that. I have successfully used dried dairy whey before with 00 doughs (and with doughs made with other flours), so I am somewhat surprised by your results. You are correct about the collateral...

lilian, There has to be a proper match between the hydration of the dough and the oven temperature. If the hydration is too high and the oven temperature is very high at the same time, it’s possible that the dough won’t completely bake before the rest of the pizza is done and be undercooked in...

pizza nerd your views on the following statment the main factors in producing excellent bread is amount of yeast / temperture/oven every thing else (flour brand /amount of water /oil /conditioners/suger etc) play small role lilian, I do not consider myself an authority on bread making, but...

MWTC, It’s possible that using the Caputo 00 flour has lightened the overall coloration. You would have to go back to your original flour combination without the Caputo flour to test that thesis. If you decide not to do that, then I would leave out the added sugar and go back to what you used...

MWTC: MWTC, I rarely use sugar in my pizza doughs but I understand that you have to get to around 5% sugar by weight of flour for most people to detect sweetness in the finished crust. However, some people are more sensitive to sugar than others, and beyond 5% you may find the crust tastes too...