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Type 2 Diabetes
Type 2 with Insulin
easybake bread
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<blockquote data-quote="hose1975" data-source="post: 575832" data-attributes="member: 44021"><p>I make a really nice Danish-style sourdough 100% ryebread. The starter is rye (kept in the fridge for months at a time, just scoop out a little of the goo to make a new starter), and it has whole rye berries and beer in it. Yum! It takes about a week to make from start to finish, but it's well worth it. Tastes just wonderful with a really thick coating of salted butter and some marmite or liver pate!</p></blockquote><p></p>
[QUOTE="hose1975, post: 575832, member: 44021"] I make a really nice Danish-style sourdough 100% ryebread. The starter is rye (kept in the fridge for months at a time, just scoop out a little of the goo to make a new starter), and it has whole rye berries and beer in it. Yum! It takes about a week to make from start to finish, but it's well worth it. Tastes just wonderful with a really thick coating of salted butter and some marmite or liver pate! [/QUOTE]
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