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in article , Jane Lumley at
wrote on 15/1/05 3:11 AM:
> In article . net>,
> Trevor J. Wilson > writes
>>
>> "Jane Lumley" > wrote in message
>> ...
>>> In article . net>,
>>>
>>> What did you use? Did you try cutting the VWG with whey to make it less
>>> rubbery?
>>
>> I never tried whey. Does it work well?
>
> It works a bit. You aren't going to get a low-carb bread to taste
> great, but it does make the bread less rubbery. Flaxmeal is good in
> small doses - one can make fairish pancakes using it, for example.
> Sourdough is also a great element - not only because it always feels
> more real, but also because the wild yeasts have part-digested the carbs
> in flour, reducing the carb content and so allowing you, the baker, to
> add more flour in that form. You doubtless know all this.
>
> Its been good talking with you. Like you, I'm a keen baker worried and
> perplexed by the problems low-carb presents to bakers. The good news is
> that Montignac and South Beach allow wholemeal....
If you "part-digest" the carbs in flour , don't you just get more carbs (
sugars), or am I missing something?
Ellen
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