Reducing the grittiness of whole wheat
 

I'm trying to improve my whole wheat pizza crust. Is there any way
to make whole wheat a little more fluffy (like french bread) and
less gritty?
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the

Reducing the grittiness of whole wheat
 

In article
>,
Billy > wrote:

> I'm trying to improve my whole wheat pizza crust. Is there any way
> to make whole wheat a little more fluffy (like french bread) and
> less gritty?

I repeat, I would like to make a pizza crust, while thin, is crusty on
the outside and very soft inside. This may not be possible but I would
like to get as close to it as I can.
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the

Reducing the grittiness of whole wheat
 

On Sun, 07 Jun 2009 14:18:47 -0700, Billy >
wrote:

>I'm trying to improve my whole wheat pizza crust. Is there any way
>to make whole wheat a little more fluffy (like french bread) and
>less gritty?


The bakers moved to alt.bread.recipes when the spam got too deep.

Ask there. Post the recipe you use and maybe what kind of whole wheat
flour you are using.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Reducing the grittiness of whole wheat
 

In article >,
The Cook > wrote:

> On Sun, 07 Jun 2009 14:18:47 -0700, Billy >
> wrote:
>
> >I'm trying to improve my whole wheat pizza crust. Is there any way
> >to make whole wheat a little more fluffy (like french bread) and
> >less gritty?
>
>
> The bakers moved to alt.bread.recipes when the spam got too deep.
>
> Ask there. Post the recipe you use and maybe what kind of whole wheat
> flour you are using.

Thank you :O)
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the

Reducing the grittiness of whole wheat
 

In article
>,
Billy > wrote:

> In article >,
> The Cook > wrote:
>
> > On Sun, 07 Jun 2009 14:18:47 -0700, Billy >
> > wrote:
> >
> > >I'm trying to improve my whole wheat pizza crust. Is there any way
> > >to make whole wheat a little more fluffy (like french bread) and
> > >less gritty?
> >
> >
> > The bakers moved to alt.bread.recipes when the spam got too deep.
> >
> > Ask there. Post the recipe you use and maybe what kind of whole wheat
> > flour you are using.
>
> Thank you :O)
Simple really, all I had to do was to allow the pate more time to rest.
Three hours instead of one and the crust was fine :O)
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the