*sigh* Of all the things I can't eat right now I miss bread the most
- specifically I miss *my* bread. I've been an intuitive baker for
years and haven't done the extensive research some of y'all have WRT
the chemistry of sourdough. What I'm wondering at this point is, does
the fermentation process reduce the amount of carboyhdrate (starch) in
the bread substantially, or merely convert it to other, equally "bad"
things such as recognizable sugars and such? I'll go forth and read if
somebody can point me at a pertinent source.

Thanks!

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This practice has cut my spam by more than 95%.
Of course, I did have to abandon a perfectly good email account...