I made bread dough recently, and I want to know how many carbs I'll lose using the specific method below:
- Composition: 6.5 cups of whole wheat flour (21g of carbs per 1/4 cup, per the nutrition facts), 1.5 tsp salt, two packets of yeast (1.5 TBS).
- Left it to rise overnight
- Put it in Ziploc bags in refrigerator to let the yeast have at the carbs.
I am going to bake some at 3, 5 and 7 days for comparison, so I would love to have data for that, too.