ruby said:

Michael V said:

ruby said:

Yeah, grief sucks. But if we didn’t care and love we wouldn’t feel it, and I’d much rather do the love and care stuff.
(((((hugs))))))
My brother says more vegies are the go for his diabetes (oh, I have forgotten to ask him about the brand of monitor he uses)

Another fellow at the nursery is a sourdough fanatic and recommended using rye flour to make the starter. And he also said making crumpets with the sourdough discard is great. Wholemeal crumpets will be a great experiment.

I still haven’t had another bash at wholemeal noodles, ooops.

My sourdough starter recipe is for rye flour, too. Interestingly (and annoyingly), commercial rye flour here is around 30% rye, 70% baker’s flour ( a “strong” white wheat flour).

I’ll see my doctor and see where she recommends going. I’m being tested again in a few weeks. If she recommends regular testing, I’ll get you to check with your brother then.

Sourdough enthusiast buys rye flour from a place that mills it, I’ll check with him on Friday to see if he buys it online (from memory he does?). As you say, it’s like buying wholemeal bread only to find that it’s quite a low percentage of actual wholemeal.

My daughter-in-law makes rye bread, not sure where she gets her flour from.

So much kimchi talk here. I haven’t eaten any for a while, it’s in the 2nd fridge which I use for a lot of my stuff. Beer, kimchi and bread dough in there.