I keep wondering.

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Now, I know sourdough isn't good for diabetics.  Check.  But, that is using certain, often white, flour.  Unbleached makes little difference.  Whole wheat does, but... it is a bit heavy on it's own.  Flax, coconut, almond, and a few other flours might work?  Imagine, say, a coconut flour bread, leavened with einkorn sourdough.  Get it?  Why no experiments in that area.

The sourdough starter is going have almost no carbs.  The yeasts will eat those... yeast, yeasts, and bacteria?  Essentially, that is a fermentation process.  So... why not use that to create lift, and flavor, in other types of bread?  My guess is because sourdough starter is a bit beastly to keep live and going.  It really is.  Feeding at least weekly, culling some of it from time to time, juggling that with every other fermentation, and... it happens, starting with "sh".

Still, I am considering starting again.  Oh, as to the excess?  As I begin making waffles, various keto breads, pancakes, and even (potentially fully from excess starter) dumplings in my various soups, I could take care of that excess.  Heck, maybe make little keto sourdough donuts or such?  There is plenty to try.  So I went looking.  And found... a woman who pretty much... has gone there.  

Now, I don't know about diabetes, whether this will work for that.  But I think it will.  There is only one way to find out.  Oh, I'll still fall, fail, go off the cart.  That... I've... I know.  I understand.  But, the longer and better I can stay on the wagon, the better.  And things like this might make that a whole lot easier.  Assuming I can keep up.  A boy can dream.

Oh, I still have einkorn.  Some of it has been sprouted.  It is... rather old.  Still?  I... may try beginning that tonight.  Ugh.  Later.