| I try to bake most of the bread in our house. Home-baked sourdough-based baked goods with a long fermentation period are a key part of keeping carbs in my diet and not stressing my Type 2 diabetic blood sugars. But I came to bread baking late for someone who loves to cook and bake other things, in no small part because I live in a city full of lovely artisanal bakeries. It occurred to me that even as a bread baker, there are still some things I buy consistently, and that it might be helpful to have a handy guideline. Read more... |
