- Feb 10, 2009
- 411
- 27
(Note : my first crack at the new forum. Jury is still out)
Anyway, as for that daily bread........a fresh baked loaf of sourdough........
All sliced up and ready to freeze.....it keeps for weeks if not months this way and a fresh slice is handy to grab. One loaf like this will last me a week or more.
This stuff is made from nothing more than flour, water and salt. No sugar. No milk, no commercial yeast. Starter is nothing more than flour and water, which harbors wild yeast and bacteria. The dough is mixed and fermented for 12 to 24 hours before it is baked.
For those of you who are diabetic or have been told to give up breads because of the carbs, this may be something to consider. Apparently, the fermentation process consumes some of the carbs and converts the rest to a complex form that isn't easy to digest like commercial yeast breads are. I've also found evidence that the "sour" acids produced by the bacteria in the sourdough also prevent the carbs from being absorbed from the stomach. End result is lower blood sugar. It is rated as "low" on glycemic index scales.
For breakfast, a slice of that toasted in a skillet with butter alongside bacon and eggs or topped with some sugar free preserves. Or with a pasta sauce over spagetti squash, this time toasted with olive oil and dusted with garlic salt. Or a plain slice dunked in cheese soup. That stuff is fit to eat.
Anyway, as for that daily bread........a fresh baked loaf of sourdough........
All sliced up and ready to freeze.....it keeps for weeks if not months this way and a fresh slice is handy to grab. One loaf like this will last me a week or more.
This stuff is made from nothing more than flour, water and salt. No sugar. No milk, no commercial yeast. Starter is nothing more than flour and water, which harbors wild yeast and bacteria. The dough is mixed and fermented for 12 to 24 hours before it is baked.
For those of you who are diabetic or have been told to give up breads because of the carbs, this may be something to consider. Apparently, the fermentation process consumes some of the carbs and converts the rest to a complex form that isn't easy to digest like commercial yeast breads are. I've also found evidence that the "sour" acids produced by the bacteria in the sourdough also prevent the carbs from being absorbed from the stomach. End result is lower blood sugar. It is rated as "low" on glycemic index scales.
For breakfast, a slice of that toasted in a skillet with butter alongside bacon and eggs or topped with some sugar free preserves. Or with a pasta sauce over spagetti squash, this time toasted with olive oil and dusted with garlic salt. Or a plain slice dunked in cheese soup. That stuff is fit to eat.
