One is the whole wheat dough from the latest version of "Amy's Bread" by Amy Scherber and Toy Kim Dupree, published this month by John Wiley & Sons.
At first, they experimented making pizzas on store-bought whole wheat dough before making their own.
In this study, a glucose oxidase (GOX), papain and xylanase combination was developed for fresh whole wheat dough for both browning inhibition and rheological improvement.
Therefore, an optimal combination composed of 0.010% (w/w) xylanase, 0.005% (w/w) papain and 0.002% (w/w) GOX was carried out using orthogonal experimental design by comparing BI rises in 24 h, which was also proved as a rheological improver for fresh whole wheat dough.
Menu items included chickpeas mixed with cumin seeds, whole wheat dough baked over a fire, spiced eggplant, potatoes that had been picked locally, and, for breakfast, cornflakes, toast and coffee.
Repeat until your whole pastry dough is cut into ribbons.
I also had a too-big helping of whole-wheat dumplings, little plugs of pan-cooked whole-wheat dough, which were moist and dense and perfect for sopping up with.
I have made crostatas with all kinds of fruit and several kinds of pastry, but this combination of slightly sweet whole-wheat dough paired with tart, colorful plums is my current favorite.
Beaver Tails (819-681-4678) sells fried whole-wheat dough that's stretched into the shape of a beaver tail, then topped with cinnamon and sugar, chocolate, even strawberries; about 4 Canadian dollars each.
