Judi ,

thanks for answering . As you know there is more than one way of making sour dough ; there is the method that uses a wild starter as well as a quick rise with commercial yeast which I believe is the way that most bakeries make sourdough bread because it guarantees a uniform loaf .

Then there is the other way that I use , which is the traditional European way of using a starter and then continuing with a lengthly additional fermentation over 36 hours so that in fact the whole thing ends up as one huge starter from which you take a small piece and begin the culture again .

So in fact I think that the yeast and bacteria in traditional sourdough bread do eat up most of the carbs . Correct

Rob