Sourdough bread

[May Mic]

It's not you... It's me. We are no longer compatible. I have loved you well, too well it seems. While you make my heart glad for your wholesome artisinal ingredients, locally sourced and made with care you also make my blood sugar soar to new heights.

Sadly, we will be parting ways and I will look back in fondness at a tasty relationship and realize it was for the best.

 

[oldgreymare]

It's not you... It's me. We are no longer compatible. I have loved you well, too well it seems. While you make my heart glad for your wholesome artisinal ingredients, locally sourced and made with care you also make my blood sugar soar to new heights.

Sadly, we will be parting ways and I will look back in fondness at a tasty relationship and realize it was for the best.

@May Mic, I so feel your pain. Even as an insulin dependent T1, I simply cannot bolus enough insulin to cope with the levels that any bread products send me to. I don't have a sweet tooth, but adore bread...

 

[Melgar]

I parted company with bread along time ago. My blood sugars shoot up and my digestive system cannot tolerate the gluten. I am gluten intolerant (coeliac). I’ve had a very iffy relationship with bread for decades. I love it but it doesn’t love me. I’m even nervous eating the gluten free bread! Past trauma. The books say I can eat Sourdough, but I’m too nervous to trust those words. I know that all sourdough bread it’s not made equal, it’s Russian roulette as to whether one has picked the right kind of sourdough bread, the one that has not been glutenised. I just look at it, those fluffy softbloaves of bread, and then my mind drifts to the ‘stale’ gluten free bread. Those small loaves of bread that tastes and have the texture that suggests it has sat in the cupboard for the last two weeks.
Then there is the question of blood sugar. If I dare eat it, bread will send my sugars past the point where you say to yourself ‘****’ I’ve had too many carbs.

 

[Omar51]

I parted company with bread along time ago. My blood sugars shoot up and my digestive system cannot tolerate the gluten. I am gluten intolerant (coeliac). I’ve had a very iffy relationship with bread for decades. I love it but it doesn’t love me. I’m even nervous eating the gluten free bread! Past trauma. The books say I can eat Sourdough, but I’m too nervous to trust those words. I know that all sourdough bread it’s not made equal, it’s Russian roulette as to whether one has picked the right kind of sourdough bread, the one that has not been glutenised. I just look at it, those fluffy softbloaves of bread, and then my mind drifts to the ‘stale’ gluten free bread. Those small loaves of bread that tastes and have the texture that suggests it has sat in the cupboard for the last two weeks.
Then there is the question of blood sugar. If I dare eat it, bread will send my sugars past the point where you say to yourself ‘****’ I’ve had too many carbs.

I eat one and a half slices of sourdough bread for the entire day. Half slice for breakfast, half slice for lunch and half slice for dinner. These are regular small slices. This is the only carb I eat. Lots of egg whites, lots of salmon, lots of tandoori chicken, no red meat. My FBG and A1c is non diabetic range and I take no medication!

 

[Deleted member 527103]

I bake sourdough (and other breads) and love it.
I need to bolus slightly higher than expected carbs but it is worth it for a good sourdough cheese toastie. And the cheese slows down the absorption anyway.
No point saying how many slices as it depends how soft (fresh) it is as to how easy it is to slice so how thick a slice is.

 

[dunelm]

Sourdough. We are lucky that quite near us is a bakery. It’s high up on the cliffs. Every other Thursdays, I can drive up there and buy my two loaves - large boulles. She also sells it at our local monthly market. We like the one with beetroot in it. I can get 12-14 slices from each loaf and freeze them, thus encouraging resistant starch. I have one slice, or half a slice if it’s from the middle of the loaf. Not every day. It is propper sourdough made from an old starter and flour from a nearby mill. The so called sourdough in supermarkets spikes my blood sugars - it’s not really sourdough but some sort of Chorley Wood type messed up rubbish with a fancy name.

 

[May Mic]

Sourdough. We are lucky that quite near us is a bakery. It’s high up on the cliffs. Every other Thursdays, I can drive up there and buy my two loaves - large boulles. She also sells it at our local monthly market. We like the one with beetroot in it. I can get 12-14 slices from each loaf and freeze them, thus encouraging resistant starch. I have one slice, or half a slice if it’s from the middle of the loaf. Not every day. It is propper sourdough made from an old starter and flour from a nearby mill. The so called sourdough in supermarkets spikes my blood sugars - it’s not really sourdough but some sort of Chorley Wood type messed up rubbish with a fancy name.

That's like the bakery here, from scratch, local flour they grind on premises.

Supermarket " sourdough " is often made from a mix and just not worth it.

 

[May Mic]

I bake sourdough (and other breads) and love it.
I need to bolus slightly higher than expected carbs but it is worth it for a good sourdough cheese toastie. And the cheese slows down the absorption anyway.
No point saying how many slices as it depends how soft (fresh) it is as to how easy it is to slice so how thick a slice is.

I have made sourdough as well. I used a whole wheat starter. Good stuff. With the discard I had made crackers, pancakes, and a lovely cinnamon swirl bread.

 

[Deleted member 527103]

I have made sourdough as well. I used a whole wheat starter. Good stuff. With the discard I had made crackers, pancakes, and a lovely cinnamon swirl bread.

I made sourdough flatbreads this weekend but, as I use it every 3 or 4 weeks, I don't call it discard; it's just my starter