Rogue use of starter
I've been a lurker, but am convinced that the wisdom of this wonderful group will provide me the way to proceed. My husband, a Type2 Diabetic, is always trying to control his blood sugar. I read somewhere along the line, both on this site and in some research studies, that naturally leavened sourdough has a lower glycemic index level and I've been aiming to correct my faulty sourdough skills to produce that wonderful kind of bread. As I understand the problem, the yeasties and beasties tend to consume most, if not all, of the starch in the flours. That's a very simplistic statement, but that's where my knowledge level is.
Having had the usual run of successes and failures in the quest for sourdough, I was having better success with baking in pans than with artisan shaping. One day I was making the Struan bread posted by one of the TFLers, which is not a sourdough bread, but I, without even thinking, threw in a cup of my mixed starter (made from white, wheat and rye starter discards.) Not only was and is the bread delicious, but also my conscience is somewhat salved regarding the starch consumption by the sourdough bacteria.
Now the question is this. What have I actually accomplished? The starter would have reduced starch, in essence, but the actual loaf which is not fermented as long, may have more. Here's where I get into ignorance of the biochemistry involved. Further question, what if I take any recipe, yeast rolls for instance, mix up the dough and mix in a cup of starter that is well fed and ready to go. Reduce the yeast, or maybe eliminate, then follow the rest of the recipe. The flavors produced in these breads are quite nice and subtle, and the texture seems a tad lighter.
Anyone have any thoughts on what is going on? Or experimented in the same way? I appreciate any and all wisdom, some guffaws from the real pros and I promise to not be offended by any comments. Many thanks to a great group of dedicated breadmakers.