To cut the Carbs - a whole grain sour dough?
I'm not diabetic or anything, but I do watch the carbs. One of my goals in the SD realm is that I can put together a whole wheat sour dough that has a low glycemic index. Cutting out the sugar and letting it ferment/proof overnight might help. Complex carbs, crumb with a lot of air pockets in it and small portions (thin slices) is better than doing without. Or so I would like to think.
Any suggestions for an easy to make, whole wheat SD? One thing I have in my favor is access to store ground, whole wheat flours. Either regular or high gluten, hard red spring wheat. And whole grain rye flours. And all manner of whole and cracked grains.
Simple is good. Sour is good.