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How, I mean, just how??

Ladynijo said:
All this talk of croissants and marmalade has awoken a sourdough baking craving. I got into bread baking during Lockdown and carried on until diagnosis, shop bread didn’t taste half as good as my own and I liked making it. I suppose I should test some whilst I’ve got the Libre up & going. In the interests of science & experimentation, of course.
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I too am a bread baker. I was baking sourdough before it was trending and still impress myself about how long I have kept my starter alive. It must be getting on for 5 years now.
I know what you mean about shop bought bread - it so rarely has any flavour.

I find sourdough takes longer to digest than normal bread. Although that could be because it is usually eaten as a cheese toastie.
 
In Response said:
I too am a bread baker. I was baking sourdough before it was trending and still impress myself about how long I have kept my starter alive. It must be getting on for 5 years now.
I know what you mean about shop bought bread - it so rarely has any flavour.

I find sourdough takes longer to digest than normal bread. Although that could be because it is usually eaten as a cheese toastie.
Click to expand...

My sourdough is about 1/3 wholemeal rye and 2/3 good quality strong wheat flour, and I add caraway seeds and yes, it tastes and smells fantastic.

It's been going since 2018 I think, though I had to 'refresh' the starter recently - the volume of starter in it's jar had crept up, so I got rid of about 2/3 and fed what was left, which worked nicely and made a good loaf. However my starter is older, as a friend brought it over from Germany.

I love it with top-quality cheese. Or with bacon / black pudding / sausage, no sauce.
 
Yay, keto sticky toffee - now you’re talking! :p

My baking ventures in Keto so far have included peanut butter cookies and lemon cake, so I’m up for a challenge.
 
bitofagit said:
Well chaps and chapesses, you have talked me into it. I shall term it 'scientific' and wade into eating one of the unmentionables testing as I go.

Just a thought - if I were to eat 2 do you think the greater amount would provide a better sample for analysis?
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Buy the best quality ones, better ingredients, better still if homemade!
Occasionally I have shop bought bread or bad cake Do NOT taste as good as home made and HM has No artificial additives
 
In Response said:
I too am a bread baker. I was baking sourdough before it was trending and still impress myself about how long I have kept my starter alive. It must be getting on for 5 years now.
I know what you mean about shop bought bread - it so rarely has any flavour.

I find sourdough takes longer to digest than normal bread. Although that could be because it is usually eaten as a cheese toastie.
Click to expand...
I must launch in to trying to make sourdough, I’ve a bread baker and made bread for years, each time I reluctantly buy shop bought, it gets worse
 
I have recently tried some low carb bread made by Heylo, completely tasteless compared to home made but it gives the illusion of having a real piece of toast. It even makes a tolerable ham & cheese sandwich.
The good thing was it barely raised my BG, so I may get some for treats. Bit expensive for everyday.
 
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