Oh, the bread.

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I did, last night, get the last loaf of sourdough baked.  Now, for whatever reason, I could not get that loaf to rise to even 200 F.  I think the highest it got was 185.  I baked it for... Four hours?  Five?  At 480.  Checking the internal temp every forty minutes to hour.  Ugh.

Now, it did seem done, not burned or raw.  The flavor was definitely more sour.  A very odd loaf.  Seriously, pretty good.  So very strange though.

The next batch, a double again, will be with the keto flour.  The plan, however, is to cold ferment both loaves for about the thirty to thirty six hour marks, then bake a loaf for three hours at each mark.  Give or take.

As to blood sugar?  With the first, less sour, loaf, blood sugar was slightly more elevated.  Perhaps to 133 after eating the portions I personally consumed, over several days, then testing fasting blood sugar the morning after.  With the longer fermented loaf, if still consuming, my blood sugar is 111 fasting this morning.

Now, over tine?  Depending on your blood sugar issues?  For my part, I am rather impressed.  I was fearing a 180 to 350 reading.  Nope.  Pretty good.  I am all but certain that the einkorn keto flour will be similar or better.  And the pure einkorn should also be better.  As to sprouted?  That should also be similar or better.

Worth it?  In a way, yes.  In... other ways, no.  I have breads that I can use.  Which work for blood sugar issues.  Cheaper?  I'd have to run numbers.  But, if time is counted in with cost?  Then no.  Absolutely not.  Well, assuming you could make money in the time you would be processing and baking... not an issue for me.

However, to know what I am eating?  To know that the grain to starter to baking equipment to processing time are correct to functionally produce a nutritious food?  At this point in time, these things are more valuable than gold.  Or, put another way, the gold required to truly ensure quality is beyond even the truth of most kings, merchants, and bishops.  Though how few among those even see the wisdom of good food?  It didn't start with King Henry VIII, but he would be a fine example of the folly of royal or elite culinary debauchery.

Which reminds me...  I was, for decades, a padawan of French cuisine.  The five mother sauces, pates, much else.  Still... somewhat elitist about it.  And, yet, after the crucible of poor health, keto, carnivore, losing two hundred fifty pounds in two stages, and keeping it off for two, going on three years?

I... went looking for a few of my favored and imagined recipes, using haute cuisine methods and products.  Sad...  Beyond having a much healthier notion, as to ingredients, methods, even instruments for the processes?  I... am almost ashamed of my former pride.  On the other hand?  That I have learned what I would now consider superior methods and understandings?  I think I can take the old ways, and at pennies on the dollar, produce meals of vastly superior quality.  It is no longer about taste, appearance, or even tradition.  It is about simple, good tasting, truly nutritious, food.

Akin to, while reading Summa Thelogica, remembering the Conan comic books I used to adore.  Still, I so enjoyed each, in it's time.  Perhaps, without the earlier work, I would never have found my way up to the gooder sauces.

Hmm...  I'll cut a few pieces off the loaf, toast it while I slice a few pieces of rennet gouda, making a french press french roast coffee, adding raw whole cream to my libation, as I think through what to do through the upcoming day.  Be well.  And good morning.

It seems grand, but my little life is much more humble than it might seem.  And, yet, there is the grandiose within the simple.  I am well pleased with what God has gifted to me, even the sufferings.  Later.