It has taken a while, but I'm getting better at this.
I measure all the ingredients out by weight, but it's about 1/3 whole wheat (sometimes with some whole rye flour), plus some whole grain in the form of steel cut oats and/or cracked wheat. You could also include something like 5 grain cereals. Other than that, it's just flour, water and salt. From start to finish, it's about a 24 hour fermentation process. I've been taking some of these to family gatherings. They go fast.
For you diabetics who have had to give up bread, you might take a look at this. Sour dough of this type has a low glycemic index and doesn't seem to have the affect on blood sugar as most yeast breads do. Partially, because the yeast and bacteria in the sour dough starter break down a lot of the starch in the flour. There is no extra sugar for them to live on.
Thanks for looking.
I measure all the ingredients out by weight, but it's about 1/3 whole wheat (sometimes with some whole rye flour), plus some whole grain in the form of steel cut oats and/or cracked wheat. You could also include something like 5 grain cereals. Other than that, it's just flour, water and salt. From start to finish, it's about a 24 hour fermentation process. I've been taking some of these to family gatherings. They go fast.
For you diabetics who have had to give up bread, you might take a look at this. Sour dough of this type has a low glycemic index and doesn't seem to have the affect on blood sugar as most yeast breads do. Partially, because the yeast and bacteria in the sour dough starter break down a lot of the starch in the flour. There is no extra sugar for them to live on.
Thanks for looking.
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