Sun, Jan-08-06, 14:06
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
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Originally Posted by LadyBelle
The problem is the same as with yogurt. What happens is the starter will eat the sugar and ferment. If there is no sugar, the bacteria has nothing to eat. If the starter doesn't call for any sugar, then there is a chance it already has some in it. I would email the company and find out exactly how thiers does work.
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According to commercial and professional bakers, yeast (and that includes 'starter') actually don't need added sugars, they eat the carbs in the starches. Sugar is added to recipes for speed.
That being said, they still gotta eat SOMETHING, so some starch will be needed to make sourdough.
I believe there's SOME info on sourdough baking with JenaMarie's flour blend that includes SOME regular flour.
Google on "JenaMarie low carb flour" and you'll get her site (I don't have it here). |