Sourdough and Blood Sugar: How Fermentation Lowers the Glycemic Impact of Bread
A few years ago, my mother-in-law mentioned she had been avoiding bread because of her blood sugar levels. I handed her a thick slice of my long-fermented whole wheat sourdough and told her to just try it. She was skeptical — bread is bread, right? But after doing a little digging into the research, I … Read more