I want to thank everyone who helped me with whole wheat pizza dough
recipes. I made it over the weekend and did find the dough a little
dense for my taste. I may just have get use to it but was wondering if
anyone ever tried making the dough using both whole wheat and white in
maybe 75% to 25% ratio and if this would make it a bit less dense. My
goal is to really get away from white flour, I am now buying whole wheat
breads and pastas and love them. Any suggestions?
Thanks,
Karen
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