Quote:
Originally Posted by Pluff Mudder  I knew why "white" sugar was added, I just had never seen "brown" sugar added to a pizza crust dough before, because of the molasses in it. |
PM,
I've not use brown sugar for yeast breads either, but have used white sugar, white wine, red wine and various forms of honey.
I'm sure brown sugar would work just as well as any of the other forms of sugar - in feeding the yeast. Those hungry little devils.......
