Agreed. I'm thinking those who brand these things are trying to ride the slow food wave along with sous vide cooking? Sent from my iPad > On Aug 2, 2015, at 2:35 PM, Jay Weigel <jay.weigel at gmail.com> wrote: > > "Slow dough"? Really? How ridiculous can you get? Why not just SAY > "unbleached, no conditioners"? Oh, right, gotta be catchy. Feh.