For diabetics who can't eat this kind of bread: add 1/4cup sourdough starter to the liquid. For a tastier bread, using sourdough starter use 1/2cup + 2Tbs beer- NOT light beer, 1/2cup + 2Tbs purified water(not tap), 1Tbs vinegar. After fermentation, knead slightly - 10 or 12 times, let rest about 20 min. Proof about 2 hours, bake per Times recipe. Bread is done when internal temp reaches 205f. I bake about three loaves of this a week, it is delicious and does not raise my blood glucose inordinately high.
on Wednesday, March 31, 2010