"Wooly" > wrote in message
...
> *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.
Quite a few years ago I was on the same quest that you are. I'd read that
the carb content of SD bread was significantly lower than "regular" bread.
I thought I'd bookmarked that, but can't seem to locate it at the moment.

If I find it, I'll be dropping it here for you...

<big sigh!>
Dusty


>
> Thanks!
>
> +++++++++++++
>
> Reply to the list as I do not publish an email address to USENET.
> This practice has cut my spam by more than 95%.
> Of course, I did have to abandon a perfectly good email account...