KETO SOURDOUGH DISCARD BAGUETTES

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High-protein keto bread baguettes made with fermented sourdough discard. Crispy crust, soft crumb, and just ~0.75g net carbs per slice.

Author: Shari MAC
Prep Time: 60
Cook Time: 30
Total Time: 90 Minutes
Yield: 3 Baguettes
Category: Discard Recipes, Side Dish
Method: Baking
Diet: Keto, Low-Carb

Ingredients

Wet Ingredients (Add FIRST)

1¼ cups (300 ml) spring water, room temperature (73–77°F / 23–25°C)
1 cup (240 g) keto sourdough discard* OR 1 cup (240 ml) warm water
2 large eggs, room temperature
2 tablespoons (30 ml) olive oil or avocado oil

Dry Ingredients (Add SECOND – layer in order)

1½ cups (180 g) vital wheat gluten
½ cup (50 g) oat fibre
¼ cup (30 g) whole ssyllium husks
1 teaspoon (6 g) Celtic or Himalayan salt (sprinkle around edges)
1 teaspoon (4 g) sugar (feeds yeast; does not add net carbs)
1 tablespoon (15 g) double-acting baking powder (zero-carb)
1 tablespoon (9 g) SAF instant yeast (add LAST, on top, away from liquids and salt)

Instructions

Add all wet ingredients first to the bowl of a stand mixer.
Add all dry ingredients on top of the wet ingredients, placing the SAF yeast on top of the dry ingredients.
Using the flat beater attachment, mix on low speed for 1–2 minutes, until all ingredients are incorporated and no dry ingredients remain at the bottom of the bowl.
If dry ingredients remain, add spring water 1 teaspoon at a time, mixing briefly after each addition, just until the dough comes together.
Turn off the mixer and remove the bowl. Using a spatula, gather the dough into a rough ball.
Cover the bowl with a clean tea towel and let rest for 30 minutes to allow the dough to fully hydrate and activate the yeast.
Return the bowl to the stand mixer and attach the dough hook.
Knead on low speed, then gradually increase to high speed. Knead for about 8 minutes, until the dough forms one cohesive piece and does not tear or break during mixing. The dough should resemble a thick log.
Remove the dough from the mixer and transfer it to a clean work surface.
Form the dough into a ball. Stretch the top surface of the dough and tuck it underneath, pinching at the bottom to seal. Repeat this motion about 6 times to create surface tension, which supports good oven spring.
Place a baguette pan on a baking tray and line each cavity with parchment paper, or line a baking tray with parchment if a baguette pan is not available.
Divide the dough into 3 equal portions. Weighing is recommended for even results.
Roll each portion into a 12-inch rope, keeping the thickness even from end to end. Place into the prepared baguette pan.
Cover with a tea towel and bulk ferment for 60 minutes.
Preheat the oven to 400°F (205°C).
Score three diagonal slashes across the top of each baguette to allow controlled expansion during baking.
Bake for 25–30 minutes, until golden brown.
Cool on the baking tray for 5 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Yield: 3 baguettes · 12 slices each (36 slices total)

🧪 Nutrition Assumptions (Locked)

Starter values reflect your Biome Boss™ feeding protocol
Sugar is consumed during fermentation
Net carbs shown already reflect fermented inputs

🍞 Entire Batch (3 Baguettes)

Calories: 1,684 kcal
Fat: 52.8 g
Protein: 213 g
Total Carbohydrates: 150 g
Fibre: 123 g
Net Carbohydrates: 27 g

🥖 Per Baguette (⅓ of Batch)

Calories: ~561 kcal
Fat: ~17.6 g
Protein: ~71 g
Total Carbohydrates: ~50 g
Fibre: ~41 g
Net Carbohydrates: ~9 g

🔪 Per Slice

(12 slices per baguette / 36 slices total)

Calories: ~47 kcal
Fat: ~1.5 g
Protein: ~5.9 g
Total Carbohydrates: ~4.2 g
Fibre: ~3.4 g
Net Carbohydrates: ~0.75 g

📝 Nutrition Note (Recommended Wording)

Sugar added to the dough is consumed during fermentation.
Final net carbohydrate values already reflect fermented inputs and residual carbohydrates per serving.

Find it online: https://sinlesssourdough.com/keto-sourdough-discard-baguettes/