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Sourdough Bread And Diabetes
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<blockquote data-quote="Deleted Account" data-source="post: 1876166"><p>As a baker of bread (including sourdough), I’d love to see the science behind this theory.</p><p>The only difference in the ingredients is not “sprouting wheat”; it is the yeast.</p><p>Sourdough uses slower activing yeast (but not so slow the wheat flour starts to sprout) gathered from “the air” so the dough needs longer to prove.</p><p>This could result in large whole the bread so I guess, slice for slice, there may be less carbs but gramme for gramme, it is the same.</p></blockquote><p></p>
[QUOTE="Deleted Account, post: 1876166"] As a baker of bread (including sourdough), I’d love to see the science behind this theory. The only difference in the ingredients is not “sprouting wheat”; it is the yeast. Sourdough uses slower activing yeast (but not so slow the wheat flour starts to sprout) gathered from “the air” so the dough needs longer to prove. This could result in large whole the bread so I guess, slice for slice, there may be less carbs but gramme for gramme, it is the same. [/QUOTE]
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