[Magdalen] farro salad

Jay Weigel jay.weigel at gmail.com
Mon Aug 3 02:28:57 UTC 2015


I ordered some frozen whole wheat pizza dough from the online grocery.
Supposed to have no additives. Normally I would make my own, but they owe
me some credit so I'm ordering it to have on hand when I feel like making
pizza.

On Sunday, August 2, 2015, Sibyl Smirl <polycarpa3 at ckt.net> wrote:

> 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
>


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