Does real Sourdough bread, made at home with bakers flour, semolina, pinch of yeast, oil, water and a half a teaspoon of sugar per 1kg of flour (to feed the yeast)...have any place in the sugar free Sweet Poison world? I have a feeling the slow fermentation of the bread, usually 12 hours of so for first prove, consumes the sugars in the flour, and makes it very more digestible and sugar 'friendly'. Any thoughts??
