[jjsheridan5]

However, I’d pretty much trade Beau for a loaf of good Sourdough these days! ;)

Just FYI. If you are not eating bread because of the proteins, and the high glycemic load, you may be interested that *real* sourdough bread is quite healthy. The problem is finding real sourdough bread. Most is just ordinary white bread with citric acid added. Even most sourdough bread that is actually fermented is not fermented long enough to get rid of all of the bad stuff. But some bakeries do sourdough correctly, and may be a good option. Certainly better for you than regular bread (whole wheat or otherwise).

[antidisestablishment]

Sourdough Rye is probably the best true bread from a glycemic view; however, as you said, most commercial sourdoughs are not sourdough. Heck, even most whole-grain breads aren’t whole grain—they’re white bread spiked with non-nutritive fiber and sprinkled with a few seeds and husks.

You can make your own, but it is almost like getting married. We used to make friendship bread that was a sourdough, and it was interesting to see whose starter lasted the longest. The Pacific Northwest is the best place for sourdough-it spoils pretty quickly down in the South, and there are few things that smell worse than a bad sourdough.

[Yardstick]

I’d be surprised if even European style real sourdough is low enough carb to be truly low carb. I just can’t see the yeast converting that much bulk starch into acid. I would guess it’s lower carb than regular bread but only by a fractional amount.