The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Mini Oven    • Pin It PMcCool's
picture  Although blogging has taken a back seat to other
activities, I have been baking in the background.  It's just
that none of those have made the leap from the kitchen to the
Web.  And, frankly, most of them were old favorites and I really
didn't have anything new to say about them, except for yum!
This weekend, though, was different.  My wife has decided to
make some dietary changes, with the objective of greatly
reducing the GI loads of the things she eats.  On the one hand,
that means eliminating a lot of foods that are either sugary or
constituted primarily of simple carbohydrates and replacing them
with foods that contribute either higher protein content or
complex carbohydrates.  So, when she had a package of 100% rye
bread in her hand while shopping this weekend, I said "I can
make that at home.  And I can use sourdough, which will make it
even better for you."  All true but highl