Re: Sourdough Rye (Bauernbrot) - done - EDIT

According to Wiki, looks like it's no longer baked like a slow raised bread...

I would wonder though how many carbs are in that bread which would disrupt one's ketogenic state, living a LCHF lifestyle... especially after adding that marmalade you were talking about.

EDIT
Do you know how alcohol aids in the digestibility? Breaking up sugars in dough while fermenting or something else? Tweet