M Missy_PMQ Administrator Staff member Aug 15, 2014 #2 Sounds like you may need to replace the majority of the sugar in your dough with a non-fermenting sugar (dairy). Please reference this article Tom Lehmann wrote answering your exact question. http://www.pmq.com/Spring-2001/In-Lehmanns-Terms/ Last edited: Feb 18, 2020
Sounds like you may need to replace the majority of the sugar in your dough with a non-fermenting sugar (dairy). Please reference this article Tom Lehmann wrote answering your exact question. http://www.pmq.com/Spring-2001/In-Lehmanns-Terms/
