[Magdalen] farro salad

[Charles Wohlers]

King Arthur Flour (made in Vermont!) has been like that for decades, and 
they've never called it "slow dough". And they sell it in regular grocery 
stores - dunno about Whole Foods, as I don't shop there (and there ain't 
none in this neck of the woods anyway).

My dough, unfortunately, is not slow at all - it moves in & out of my pocket 
way too fast.

Chad Wohlers
Woodbury, VT USA
chadwohl at satucket.com



-----Original Message----- 
From: Jay Weigel
Sent: Sunday, August 02, 2015 3:35 PM
To: magdalen at herberthouse.org
Subject: Re: [Magdalen] farro salad

"Slow dough"? Really? How ridiculous can you get? Why not just SAY
"unbleached, no conditioners"? Oh, right, gotta be catchy. Feh.

On Sun, Aug 2, 2015 at 3:24 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:

> the newest thing in 'home made' type bread in stores and bakeries is
> referred to at 'slow dough', which means it is not bleached and has no
> bromines/bromides in it... all of Whole Foods  bakery goods are slow 
> dough.
> I'm beginning to hear it elsewhere and also just the phrase bandied about
> and in print
>
> With all the additives and manipulations of our food these days, this
> ingredient(Bromide) has a complex array of  portals to entering our body
> and wreaking havoc. Also makes me wonder how much it has to do with a
> subset of those who are gluten intolerant, or who report unusual but not
> debilitating reactions to eating bread products.
>
> http://www.huffingtonpost.com/dr-mercola/thyroid-health_b_472953.html
>
> Lynn
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not
> a single bit of talent left and could say, "I used everything You gave 
> me."
> attributed to Erma Bombeck
> "Either Freedom for all or stop talking about Freedom at all" from a talk
> by Richard Rohr
>
> --------------------------------------------------
> From: "Roger Stokes" <roger.stokes65 at btinternet.com>
> Sent: Sunday, August 02, 2015 11:43 AM
> To: <magdalen at herberthouse.org>
> Subject: Re: [Magdalen] farro salad
>
> On 02/08/2015 15:27, Jay Weigel wrote:
>>
>>> Some people also claim they do better with breads made with sprouted
>>> grains. Ezekiel Bread (it's a brand) is popular here in the states. It
>>> draws its name from a bible verse but I've never bothered to look it up.
>>>
>>
>> The relevant passage is Ezekiel 4:9, a prophetic action concerning the
>> time of the Exile of the people of Israel.  I can understand the theory
>> behind sprouting the grain as it starts the process of breaking down the
>> starches and other things in the grain.  We are probably more used to 
>> this
>> concept in the malting of barley or rye prior to making it into beer, and
>> then possibly distilling that into spirits.
>>
>> When I looked at some of the articles promoting this as a healthier form
>> of bread I was immediately suspicious as they compared it with white 
>> bread,
>> which has had much of the goodness taken out of it in the refining
>> process.  I then found an article from the LA Times which said there is 
>> no
>> real difference in nitritional value between sprouted grain and 
>> multi-grain
>> bread, which doesn't surprise me.
>>
>> The one difference I would expect is for those people whose digestive
>> systems cannot process the grain properly rather than (as where this 
>> thread
>> started) are allergic to something in it.  They would find the 
>> whole-grain
>> an irritant and appreciate the fact that the processing into less complex
>> forms started before the bread was made.  I would not be surprised if 
>> this
>> was especially likely to be the case for someone who has followed a
>> succession of esoteric rather than balanced diets.
>>
>> Roger
>>
>
>