The Wednesday Nov.5th addition of the Denver Post had a very interesting article about a
local pizza place that is using real whole wheat to make their dough.
http://www.denverpost.com/lifestyles/ci_26857241/pizzeria-locale-denver-at-leading-edge-wheat-bread
They are using a variety of Edison Wheat developed at the University of Washington. Apparently the U. has a eight acre test plot , growing 40.000 strains of wheat.
http://plantbreeding.wsu.edu/varietyTrialsWesternWA.html
They also have a bread lab where cooks are getting together to use this wheat.
http://www.thebreadlab.org/about-the-bread-lab/
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