Either - we do both. The sourdought starter is from the yeast occurring in the iar in our house - who knows what it is? My wifw is now on her second 50 lb. bag of yeast in the last 25 years or so - we keep it in the freezer, pull out a pound or so when needed. It's MUCH less expensive this way.
Oil is high calories - which are what really count, not carbs. On Thu, Oct 19, 2017 at 10:30 PM, Mountain Man via Mercedes < mercedes@okiebenz.com> wrote: > OK Don wrote: > > Load it up with whole grain flours, > > sproated if you wish, little to no oil... > > Leavening or natural sourdough? > Oil is good, as in... High Fat Low Carb. > tin.man > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > -- OK Don *“Travel is fatal to prejudice, bigotry and narrow-mindedness, and many of our people need it sorely on these accounts.”* – Mark Twain "There are three kinds of men: The ones that learns by reading. The few who learn by observation. The rest of them have to pee on the electric fence for themselves." WILL ROGERS, *The Manly Wisdom of Will Rogers* 2013 F150, 18 mpg 2017 Subaru Legacy, 30 mpg 1957 C182A, 12 mpg - but at 150 mph! _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
