Whole wheat pizza crust?

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fennel
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Postby fennel » Mon Apr 16, 2007 4:23 pm

supereightsnate wrote:what is with this thread? are there no breadmakers here? ....


supereightsnate, you're spot on. I don't think there are breadmakers in Madison, to speak of. I find Madison Sourdough bread to be quite good, but their prices reflect a captive market. And, as far as I know, they don't sell dough.

I'm making a road-trip soon to Michigan soon to buy some of the good stuff from a local baker there, and schlep it back in a cooler. It's a cultured dough, so maybe I'll get wise and set aside some to start making my own.

$2 a pop, for a 16-inch pizza. Excellent flavor with good structure. Hmmm. Now for a little home-made sauce with fennel and basil, good parm or gradano, fresh red peppers, paper-thin onions, maybe a touch of chÚvre, and some excellent olives. ... Then a nice Vin de Pays ... bliss!

Marvell
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Postby Marvell » Mon Apr 16, 2007 11:05 pm

fennel wrote: It's a cultured dough, so maybe I'll get wise and set aside some to start making my own.


It's always good to have a mother.

Take it from me - a motherless child.

garmonbozia
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Postby garmonbozia » Tue Apr 17, 2007 2:29 pm

GenieU wrote:
Besides its an unsubstantiated myth that whole grains are that beneficial anyway.


You can't be serious about this statement.


I am pretty happy with the 99 cent whole wheat pizza dough that I keep buying from Trader Joes these days. You have do the labor though, but it is worth it.

Chuck_Schick
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Postby Chuck_Schick » Tue Apr 17, 2007 3:53 pm

garmonbozia wrote:
GenieU wrote:
Besides its an unsubstantiated myth that whole grains are that beneficial anyway.

You can't be serious about this statement.

I'm a little confused by that myself.

From http://www.wholegrainscouncil.org/research.htm :

Whole Grains May Help Reduce Blood Pressure
USDA researcher Kay Behall and colleagues studied a small group of men and women as they followed a 10-week diet where all the grains were whole grains. The subjects, all of whom had slightly elevated cholesterol, showed significant reductions in both systolic and diastolic blood pressure when whole grains were added. They also lost about 1kg during the course of the studyâ?? although the whole grain diet was higher in calories than a control low-fat diet with refined grains used at the start of the study.
Journal of the Am. Diet. Assn., Sept. 2006; vol 106(9):1445-9

Gum Disease Risk Reduced with Whole Grains
The risk of periodontitis, a serious inflamation of the gums that is the major cause of tooth loss in adults, may be reduced by eating more whole grains. Anwar Merchant and colleagues at McMaster University in Ontario studied more than 34,000 men over a 14-year period, and concluded that three to four servings of whole grains daily "may be optimal to reduce periodontitis risk."
Am. Journal of Clinical Nutrition, June 2006; vol 83(6):1395-1400

Whole Grains Cut Triglycerides
Nancy Keim and a team at the USDA ARS Western Human Nutrition Center studied 10 women age 20-45 who ate a whole grain diet for three days, then ate the same foods but with refined grains in place of whole grains. Blood samples at the end of each 3-day period showed that the refined grains diet caused a significant increase in triglycerides and a worrisome protein called "apolipoprotein CIII" (apoCIII), both of which have been associated with increased risk of heart disease. A larger study is underway.
Agricultural Research, March 2006, 20-21

Whole Grains Lower Diabetes, Heart Risk
A joint Danish-American study analyzed diet records and took blood samples from 938 healthy men and women. The team, including Majken Jensen of Aarhus University Hospital and the Harvard School of Public Health, found that those with the highest whole grain consumption had the lowest levels of risk factors in their blood: homocysteine 17% lower, insulin and C-peptide both 14% lower, and leptin 11% lower. Researchers concluded, "The results suggest a lower risk of diabetes and heart disease in persons who consume diets high in whole grains."
Am. Journal of Clinical Nutrition, Feb. 2006; vol 83(2):275-283

Children Benefit Quickly from Healthy Diet
Overweight children, age 9-15, spent two weeks on an all-you-can-eat diet of whole grains, fruits, vegetables and lean protein, while exercising 2.5 hours each day. UCLA researchers led by Dr. James Barnard reported that in just two weeks the children's cholesterol levels dropped an average of 21%, while insulin levels fell 30%. Leptin, a hormone thought to be connected to appetite, decreased on average 57%.
Study presented at American Heart Assn. conference, Mar. 2006

And that's just the first five citations. You won't read any such studies of Wonder Bread, that's fer damn sure.

TAsunder
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Postby TAsunder » Tue Apr 17, 2007 5:33 pm

Look, I don't want wheat in any form, processed or otherwise, in my pizza. I just want the veggies, cheese, and sauce, then some eggs and yeast. No flour even. Why is that so hard? The benefits of flour are a myth.

cubanat
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Postby cubanat » Tue Apr 17, 2007 5:54 pm

I can umderstand 10 pages on a new bagel place but 3 pages on this topic? The original question wasn't even answered! No! No place in town makes GOOD wheat pizza. We're lucky that we have as many decent regular pizza places as we do. Can we end this now and/or move the remaining discussion to the "cooking" section? Please? I'll bring the whole-wheat sammiches!

fennel
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Postby fennel » Tue Apr 17, 2007 10:35 pm

cubanat wrote:We're lucky that we have as many decent regular pizza places as we do.


Whah??? We have decent regular pizza places? Are these hidden in underground bunkers beneath the capitol Green Zone? Do we need a Blackwater employee id for access?


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