"Nick Cramer" wrote in message ...
(Wife is) buying a box of Carbquik for me to
try. I'll file a report. If I like it, I'll resurrect my starter from the
freezer. I think I may have to use regular (high carb) flour for the
sponge itself. Time will tell. ;-/

While you are at it, maybe you can figure out what a "carb" is. If it
happens to be a carbohydrate, the concept of a low-carb grain flour
is ludicrous. Low-carb carbohydrates are just as absurd as low-fat fats
(e.g. fat-free sour cream).

Bread flour may contain slightly less carbohydrate (starch) than all-purpose
flour inasmuch as it contains slightly more protein. Whole grain flour also
contain some roughage and other ingredients, so would be even lower
in carbohydrate content. Other than that, I do not see any way that the
carbohydrate content of flour could be reduced, short of adulterating it,
say with some more proteinacious flour, like soy, or gluten, maybe.

Well, "Carboquik" is only $4 per pound. Lots of people pay more than that for
specialty flours at boutiques. (Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what
I paid a year ago.)

BTW, people that buy wheat and rye berries to be ground as used might
think seriously about hoarding. It is as good for hoarding as rice, or
better, which is getting popular as a hoarder's item. Flour is not so good
for hoarding as it does not keep too well. Once hoarders figure out how
good whole grain is for hoarding, I suspect the price of it will go up quite
sharply. And it can be used for SUV fuel after the corn runs out, which
may be the end of bread as we know it.

--
Dicky