Name: Discard Diva 5 Minute Sourdough (Bread Machine)
Prep time: 5 min
Cook time: PT-495888H33M5S
Total time: PT-495888H33M5S
Yield: 12
Cuisine: Keto Sourdough Discard
Ingredients: 1¼ cups (300 ml) spring water, warmed 30 seconds (lukewarm, 73–77°F / 23–25°C); 1 cup (240 g) Biome Boss™ discard(or Global Heritage Collection starter fed with blanched almond flour and coconut flour); 2 large eggs, room temperature, beaten; 2 tablespoons (30 ml) olive oil or avocado oil; ½ cup (50 g) oat fiber; 1/4 cup (28 g) whole psyllium husks; 1½ cups (180 g) vital wheat gluten; 1 teaspoon (6 g) Celtic or Himalayan salt; 1 teaspoon (4 g) sugar; 1 tablespoon (15 g) double-acting baking powder*; 1 tablespoon (9 g) SAF instant yeast

Discard Diva 5 Minute Sourdough (Bread Machine)

Print Recipe

This Keto Zero Carb Sourdough Bread is ready with just 5 minutes of prep and a bread machine doing the rest! Made from a living low-carb sourdough starter, it delivers authentic tangy flavour, 2.25 net carbs, and 17.75 grams of protein per slice. Perfect for sandwiches, French toast, croutons, and more!

Bread Machine Method (2-lb Pan)

Developed and tested in the KBS Large 17-in-1 Bread Machine (2-lb pan)
(Works in most 2-lb bread machines)

Author: Shari MAC
Prep Time: 5
Cook Time: 2.5 to 3 Hours (of patience)
Total Time: 3 to 3.5 hours
Yield: 12
Category: Discard Diva
Method: Baking
Cuisine: Keto Sourdough Discard
Diet: Diabetic

Ingredients

Wet Ingredients (Add First)

1¼ cups (300 ml) spring water, warmed 30 seconds (lukewarm, 73–77°F / 23–25°C)
1 cup (240 g) Biome Boss™ discard
(or Global Heritage Collection starter fed with blanched almond flour and coconut flour)
2 large eggs, room temperature, beaten
2 tablespoons (30 ml) olive oil or avocado oil

Fiber Layer (Hydration Stage)

½ cup (50 g) oat fiber
1/4 cup (28 g) whole psyllium husks

Remaining Dry Ingredients

1½ cups (180 g) vital wheat gluten
1 teaspoon (6 g) Celtic or Himalayan salt
1 teaspoon (4 g) sugar
1 tablespoon (15 g) double-acting baking powder*
1 tablespoon (9 g) SAF instant yeast

*You’ll need to experiment to find the right amount of baking powder for your machine.

Instructions

Pour the lukewarm spring water (73–77°F / 23–25°C) into the bread machine pan. Add the living keto starter (fed within the last 12–24 hours), beaten eggs, and olive or avocado oil.
In a small bowl, whisk together the oat fiber and whole psyllium husks. Sprinkle this mixture evenly over the wet ingredients and let sit 5 minutes to partially hydrate.
Evenly sprinkle the vital wheat gluten over the hydrated fiber layer.
Sprinkle the salt around the outer edges of the pan, keeping it away from the yeast.
Sprinkle the sugar evenly over the gluten layer, then add the baking powder to one side of the pan.
Create a small well in the center of the dry ingredients and add the SAF instant yeast.
Select the White or Basic bread cycle, choose the 2-lb loaf setting, and set the crust to medium. Press Start and set a timer for 10–15 minutes.
After 10–15 minutes of mixing, open the lid and check the dough. It should be soft, elastic, slightly tacky, and forming one cohesive mass.
If the dough is too dry, add warm water 1 tablespoon at a time. If the dough is too wet, add vital wheat gluten 1 tablespoon at a time. Close the lid immediately and allow the cycle to continue.
Once the baking portion of the cycle begins, do not open the lid.
When the cycle finishes, open the lid immediately and check the internal temperature while the loaf is still in the pan. The loaf should reach 205–210°F (96–99°C).
If the internal temperature is below 205°F, close the lid and run an additional 10–15 minute manual Bake cycle.
Check the temperature again. If needed, run another short manual Bake cycle until the loaf reaches 205–210°F.
Remove the bread pan from the machine.
Allow the loaf to rest in the pan for 10–15 minutes.
Carefully remove the loaf from the pan.
Transfer the loaf to a wire rack and cool for at least 2 hours before slicing.

Notes

Storage

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep the bread for up to 1 week.
Freezer: Slice before freezing; individual slices can be toasted directly from frozen.
Tip: Pre-slice and freeze in portions for easy single-serving access.

Nutritional Information (Estimated)

Nutritional values provided are approximate and can vary significantly based on the specific brands and ingredients you use, as well as measuring accuracy. For the most precise information, consider calculating the nutrition based on the exact products and quantities you incorporate into your recipe.