[Magdalen] farro salad

[Sibyl Smirl]

On 8/2/15 2:24 PM, Lynn Ronkainen 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.

I don't get what's so new about this.  I hadn't heard of "slow dough" 
before, but I've been using unbleached white flour from Hodgson's Mill 
instead of "All Purpose Flour" for at least forty years (plus a lot of 
whole wheat and other grain flours: I seldom eat white bread at all 
anyway, but Whole Wheat can be tricky in many baking recipes as a 
straight substitution, and I've never managed a satisfactory whole wheat 
pizza crust).   The unbleached part is all you really said "Slow Dough" 
is (I know about trying to avoid non-iodine halogens in food, though my 
thyroid doesn't seem to have speeded up any in all that time).  I've 
never been in a Whole Paycheck store, but often in more old-fashioned 
"Health Food" stores.  But I usually get my unbleached and whole wheat 
flour in WalMart.





-- 
Sibyl Smirl
I will take no bull from your house!  Psalms 50:9a
mailto:polycarpa3 at ckt.net