PJ, can you tell us what the non-diastatic malt does? I thought the dough came out a little on the sweet side--was that the malt? The dough is pretty forgiving--I had to leave for 7 hours (family emergency) after mixing the dough and stashed it in the fridge to slow down the rise. The dough rose just fine afterwards with a great crumb. I ended up wrapping the dough around a big Polish sausage from our local farmers' market for an after-midnight dinner... it helps to use wet fingers to smooth/shape the dough as the dough was kind of sticky (from the potato flakes??). Thanks for all the great ideas! Julia, non-diastatic malt is strictly a sweetener; it doesn't do anything beyond adding sugar to the dough. So yes, that was the sweetness you were tasting. And it's always a help, flavor-wise, to refrigerate yeast dough; the organic and acetic acids created by the fermenting yeast add great flavor. Wish I'd been there for the Polish sausage feast! PJH

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