Whole wheat flour pizza dough
So I've been making my own pizza dough for a while. Once every couple of weeks I'll make a batch that cold-ferments overnight in the fridge and Christina and I will get a couple of mini-pizzas each out of that. I've been using bread flour which is great for the texture, but I'm slowly coming around to the idea that refined white flour is probably more bad than good. For one's health, at any rate.
So I bought some King Arthur "white whole wheat" flour and mixed it with the remaining bread flour, and made last night's batch from that. We'll see how it turns out; results on the Internet seem promising but our mileage may vary.
So I bought some King Arthur "white whole wheat" flour and mixed it with the remaining bread flour, and made last night's batch from that. We'll see how it turns out; results on the Internet seem promising but our mileage may vary.
Labels: cooking
1 Comments:
"white whole wheat" just seems odd to me, like the "wheat potato bread" that i've seen; something is just not natural there. Let us know how it works
By Niki, at 3:19 PM
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