- 08 Nov 2012 21:05
#14101304
"When do you ask yourself, 'Maybe everyone else isn't wrong for using the definitions of words; maybe I'm wrong for making up new definitions of words and then using them as crude slurs' -TiG
So, I'm doing quite a lot of bread baking using whole grain ingredients. Be clear, I buy the whole grains in bulk, mill it myself, add a few small things to make the dough workable and Viola: Bread of all sorts.
As of this moment, I have only made sandwich bread using hard red and white wheat, spelt pancakes, and couple things using oat groats, and barley berries.
I usually add a generous amount (1/2 cup...erm...I'm not sure the grams in that, 10 maybe?) of milled flax seed for fiber, healthy oils, and your odd vitamin or two as well.
I am looking into a bread slicer, a bread proofer, and a larger 6 qt (no idea about liters there) mixing bowl.
Also, in the middle of this I was told by a new quack doctor I have, my old doc was transferred out, that diabetics are not to ever eat wheat... ever. I explained the high fiber concept that every other medical professional I ever talked too endorsed and he laughed it off entirely saying I should eat a high protein diet. I didn't mention that freshly milled whole wheat has a fair amount of protein already. In fairness he also told me not to ever eat potatoes, which I conceded.
So, what do you know about bread making? What do you know about bread and diabetes? I know a fair amount. I know you have to eat carbs no matter what, and eating whole grain, high fiber goodness is a big plus in that regard.
As of this moment, I have only made sandwich bread using hard red and white wheat, spelt pancakes, and couple things using oat groats, and barley berries.
I usually add a generous amount (1/2 cup...erm...I'm not sure the grams in that, 10 maybe?) of milled flax seed for fiber, healthy oils, and your odd vitamin or two as well.
I am looking into a bread slicer, a bread proofer, and a larger 6 qt (no idea about liters there) mixing bowl.
Also, in the middle of this I was told by a new quack doctor I have, my old doc was transferred out, that diabetics are not to ever eat wheat... ever. I explained the high fiber concept that every other medical professional I ever talked too endorsed and he laughed it off entirely saying I should eat a high protein diet. I didn't mention that freshly milled whole wheat has a fair amount of protein already. In fairness he also told me not to ever eat potatoes, which I conceded.
So, what do you know about bread making? What do you know about bread and diabetes? I know a fair amount. I know you have to eat carbs no matter what, and eating whole grain, high fiber goodness is a big plus in that regard.
"When do you ask yourself, 'Maybe everyone else isn't wrong for using the definitions of words; maybe I'm wrong for making up new definitions of words and then using them as crude slurs' -TiG