Quote:
So in fact I think that the yeast and bacteria in traditional sourdough bread do eat up most of the carbs . Correct?
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Well, probably not...
In yogurt, there's a limited amount of carbs of lactose, a relatively simple sugar, to start with (say, 12g or so in 500mL of 'whole' milk, or thereabouts). Those very few carbs produce plenty of yogurt, and Dr. Goldberg (see
http://www.go-diet.com), the only known
lab-tester of the actual produced yogurt rather than the usual method of carb-count-by-difference, estimates half the carbs are consumed in the normal process of fermentation to completion.
In flour, loaded with complex carbs (starches), etc., the likelihood of all or even a majority of carbs being consumed infers only, say, fiber would be left. I find it hard to believe even traditional sourdough is composed mostly of fiber carbs.
Here is an excerpt from the USDA database for Std Reference re food values on French or Vienna Bread (no clear entries for traditional sourdough, sorry!). French or Vienna is traditionally made 'straight' with very little in the way of added stuff, like sugar.
Bread, french or vienna (includes sourdough)
Nutrient Units Value per 100 grams of edible portion:
Proximates
Water g 34.30
Energy kcal 274
Energy kj 1146
Protein g 8.80
Total lipid (fat) g 3.00
Ash g 2.00
{total} Carbohydrate{s}, by difference g 51.90
Fiber, total dietary g 3.0
Not to say that I don't think the traditional sourdough is better; I DO, at the very least because I believe the lactic acid is excellent in the GI system
, but yogurt and traditional sauerkraut are my methods of high choice and low {carb} risk for getting it.