I found out that the yeast that creates a sourdough starter does eat up the sugars in the flour used to create it and the flour in the bread dough. That means, it's a better bread for a diabetic. Several members of my family are diabetics. Between the taste and the health feature, my goal for 2018 was to master making sourdough bread.
Finding some instructions I had from MaryJane Butters, I created what she calls a sourdough "mother." I kept feeding it beyond what she called for and waited until it was super bubbly. Collecting sourdough bread books for years, it wasn't hard to come up with a recipe. I used what is called a Specialty flour(found here) for both the "mother" and the bread.
This has been a bigger and better adventure than I ever imagine. I feel so good knowing I'm creating with each loaf a nutritional powerhouse. Trying the recipes in this book has been fun and my family gets all the benefits.
Speaking of family, how do my grandkids know when a loaf gets out of my oven??? Huh? They live too far to smell bread baking. I don't ever tell them, don't follow schedule. But...there they are whenever a loaf is ready to eat. Wild-eyed teenagers and fresh bread means: bake-two-loaves-at-once-or-you'll-never-get-a-slice.
My favorite breakfast: 1 slice of a boule loaf toasted. Spread guacamole on top, and slide a soft-boiled egg on top of the guacamole. Heaven. I buy from Trader Joe's their individual guacamole packets. Otherwise, a larger quantity spoils before I can eat it. :(
Another fabulous breakfast I was recently told about: 1 cup of Greek yogurt (I'm inserting Greek), 1 slice of the Bara Brith which is a Welsh breakfast bread. This bread is made with dried fruit that has been soaked overnight in black tea. Spices and brown sugar are added to the dough producing a slightly sweet bread which goes well with orange curd. If you love orange marmalade, go for it. I love the milder-tasting orange curd.