Comments on: Low Glycemic Bread Recipe http://www.reactivehypoglycemia.info/articles/low-glycemic-bread-recipe/ Real Information for a Real Disorder Mon, 21 Jun 2010 21:43:13 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Steph Kenrose http://www.reactivehypoglycemia.info/articles/low-glycemic-bread-recipe/comment-page-1/#comment-300 Steph Kenrose Mon, 16 Nov 2009 01:33:31 +0000 http://www.reactivehypoglycemia.info/?p=899#comment-300 From what little I know of homemade starter, it depends! That's why I use the package variety, lol. But seriously, if you use a traditional starter (i.e. a sourdough flour "sponge") I think it would need about a cup of starter. Of course, you'd need to subtract the amount of flour from the recipe. That said, I've never gone wrong with bread, as long as I kept the dough at the right consistency. In other words, you'd be hard pressed to add too much or two little--you'll just be adjusting the flavor up or down and adding/subtracting "bubbles". Good luck! Let me know how it turns out :) From what little I know of homemade starter, it depends! That’s why I use the package variety, lol. But seriously, if you use a traditional starter (i.e. a sourdough flour “sponge”) I think it would need about a cup of starter. Of course, you’d need to subtract the amount of flour from the recipe. That said, I’ve never gone wrong with bread, as long as I kept the dough at the right consistency. In other words, you’d be hard pressed to add too much or two little–you’ll just be adjusting the flavor up or down and adding/subtracting “bubbles”. Good luck! Let me know how it turns out :)

]]> By: Danny http://www.reactivehypoglycemia.info/articles/low-glycemic-bread-recipe/comment-page-1/#comment-299 Danny Mon, 16 Nov 2009 01:27:28 +0000 http://www.reactivehypoglycemia.info/?p=899#comment-299 Thanks a lot for this great recipe! I will try this tomorrow. Just one question: if I'm going to use homemade sordough starter instead of packaged one, how much I will need? Thanks a lot for this great recipe!
I will try this tomorrow.

Just one question: if I’m going to use homemade sordough starter instead of packaged one, how much I will need?

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