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:-) As a new subscriber to this way of eating, you’ll be glad to know there are treasures galore on this website. Here’s what I found on pork by searching "Ask Dr. D’Adamo:"
Pig meat provokes an immune reaction in all types, according to research from a few years ago. Whether the observed response was ABO-mediated, or due to the viral material which pigs commonly carry, I couldn't tell you because I can't find the article! :-( What we do know is that pork is well off the list for all types.
My favorite kinds of , you'll find detailed instructions (including how to make rye sourdough starter), pictures of finished products, and many references to other websites and books to expand your bread-baking repertoire.
ABO-Aware Baker's Note: For the "3 to 3 1/2 cups of bread flour," type O nonsecretors should substitute kamut or quinoa -- and use 1/2 instead of 1/4 teaspoon baking soda – and add 1 tablespoon of ground flaxseed soaked for 1/2 hour in just enough water to cover. It will form a gel-like mass. Instead of the cornmeal, you might use crushed millet or coarse-ground quinoa. For everyone else, just use white (rather than whole-grain) spelt instead of the "bread flour" and the millet or quinoa instead of the corn -- all except you Bs, who should stay away from rye bread altogether! Don't feel left out: Joan's page contains lots of non-rye recipes! :->
Sheepherder Sourdough Bread (Bread Machine)
1 cup sourdough starter, room temperature, bubbly [try her rye starter]
1 cup lukewarm water
2 tablespoons olive oil
1 1/2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup light rye flour
3 to 3 1/2 cups bread flour or unbleached all-purpose flour
Extra flour / Cornmeal
The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal. Press sesame seeds into the surface of the dough and brush with olive oil.
Cover with plastic wrap and place in a warm spot to rise 1 to 2 hours until almost double in size. NOTE: It takes much longer to rise; sourdough rises much slower than bread made with regular yeast. Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake an additional 15 minutes or until loaf sounds hollow when tapped.