Author Topic: From Mozza , Nancy Silverton  (Read 857 times)

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Online Pete-zza

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Re: From Mozza , Nancy Silverton
« Reply #20 on: July 07, 2014, 10:27:30 PM »
On the matter of the wheat germ and its lack of visibility in the Mozza crust, I should mention that there are commercial versions of wheat germ that are ground finely so that it is like flour. I learned this a few years ago when Norma and I were attempting to reverse engineer and clone a Mellow Mushroom dough that at one point included wheat germ (they later stopped using it). My research on wheat germ ultimately took me to companies that specialized in wheat germ products. What I learned is discussed in Reply 92 at http://www.pizzamaking.com/forum/index.php?topic=3940.msg153689;topicseen#msg153689 . It's actually quite interesting stuff.

Peter


Offline tinroofrusted

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Re: From Mozza , Nancy Silverton
« Reply #21 on: July 08, 2014, 10:34:03 AM »
Peter thanks for the information about wheat germ and the links. I have just purchased a good quality blender so I may try to "mill" the wheat germ down to a smaller size. 


 

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