Sourdough Carb Count?

Dough is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Saffire" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seen several mentions here of how the carb count for sourdough is
less than
what is shown in the nutritional count because thesugar in it gets
devoured by
bacteria during the process of making it. If so, how do you account for
the
carbs? For instance, if a single slice is listed on the package as having
23
carbs, how much of that 23 would YOU count?

--
Saffire
205/149/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Saffire said:

I've seen several mentions here of how the carb count for sourdough is less than
what is shown in the nutritional count because thesugar in it gets devoured by
bacteria during the process of making it.

The carbs come from the flour as in any type of bread. The sugar in a
loaf of bread is about 1 or 2 tablespoons much of which is devoured by
the yeast to make the bread rise - but that's true of any bread, not
just sourdough. I don't see why sourdough bread made with white flour
would have a lower glycemic value than any other kind of white bread.
It might be a lower G.I. if rye flour is used, but rye is usually
mixed with white flour or you end up with an impossibly dense and
small loaf of bread.

Nobody claimed your brain was low carb.

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dough is not low carb.

"Ignoramus2437" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You may not see why, but GI of sourdough bread was measured and found
to be lower.

I think it's because of the acidity level (hence "sour"😉. The starches from
the bread are partly broken by the enzymes in the saliva (just try chewing a
piece of bread - it tastes sweet after a while). That's also one of the
reasons why stuff like bread and potatoes have such a high GI, often higher
than saccharose. It seems these enzymes don't work so well when the food is
acid. That's probably one of the reason why many traditionnal cuisine add
something acid on their carbs (tomatoes on pasta, lemon juice on the rice
from paella, yogourt or acid component of the curry on Indian food...).

Saffire,

I have found that bakery bread made with all whole wheat flour and a bunch
of seeds (flax, millet etc) doesn't raise my blood sugar as high as a
similar amount of white bread, but it most definitely does raise it enough
that I have to make it a very occasional treat.

The sourdough I find most other places is just white bread with a small
amount of sourdough starter in it and seems to behave just like white bread.

Bottom line: count all the carbs.

-- Jenny - Low Carbing for 5 years. Below goal for weight. Type 2 diabetes,
hba1c 5.7 .
Cut the carbs to respond to my email address!

Jenny's new site: What they Don't Tell You About Diabetes
http://www.geocities.com/lottadata4u/

Jenny's Low Carb Diet Facts & Figures
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm

"Saffire" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seen several mentions here of how the carb count for sourdough is

less than

Quoted message said:

what is shown in the nutritional count because thesugar in it gets

devoured by

Quoted message said:

bacteria during the process of making it. If so, how do you account for

the

Quoted message said:

carbs? For instance, if a single slice is listed on the package as having

23

Quoted message said:

carbs, how much of that 23 would YOU count?

--
Saffire
205/149/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Have you always been this stupid?

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Walter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nobody claimed your brain was low carb.

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dough is not low carb.

Wow... you sure got me back good with that zinger!

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have you always been this stupid?

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Walter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nobody claimed your brain was low carb.

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dough is not low carb.

Saffire <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I've seen several mentions here of how the carb count for sourdough is less than
what is shown in the nutritional count because thesugar in it gets devoured by
bacteria during the process of making it. If so, how do you account for the
carbs? For instance, if a single slice is listed on the package as having 23
carbs, how much of that 23 would YOU count?

I'd take it as a worst-case scenario.

I don't see why sourdough bread made with white flour

Quoted message said:

would have a lower glycemic value than any other kind of white bread.
It might be a lower G.I. if rye flour is used, but rye is usually
mixed with white flour or you end up with an impossibly dense and
small loaf of bread.

3 words...Jennie Brand-Miller.

Read the book.