I am new to this forum. I was recently diagnosed with Type 2 Diabetes. I have discovered that I can eat breads and cookies that are made with whole wheat pastry flour and my sugar doesn't spike. My question is have any of you used this flour for sour dough starter. I love sour dough and have been keeping a starter that my father gave to me in 1966. It is still going strong. I am just asking for some help in this arena.