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KETO SOURDOUGH IN JUST 5 MINUTES

Keto Sourdough
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This Keto Sourdough Discard 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)

Ingredients

Wet Ingredients

  • 1 cup + 2 tbsp ( 280 ml) spring water, warmed 30 seconds (lukewarm 73–77°F / 23–25°C)
    1 cup (240 g) 1849 San Franciso Gold Rush or Biome Boss™ discard
    (or Global Heritage Collection starter fed vital wheat gluten + oat fiber or with blanched almond flour and coconut flour)
    2 large eggs, room temperature, beaten
    2 tablespoons (30 ml) olive oil or avocado oil

Fiber Layer

  • ½ cup (50 g) oat fiber
  • ¼ cup (28 g) whole psyllium husks

Dry Ingredients

  • 1½ cups (180 g) vital wheat gluten
  • 1 teaspoon xanthan gum
  • 1 teaspoon (4 g) sugar
  • 1 teaspoon to 1 tablespoon (15 g) double-acting baking powder*
  • 1 tablespoon (9 g) SAF instant yeast

Add-Ins

½ cup chopped cooked bacon
1 cup shredded Cheddar cheese
¼ cup dried chives

*You may need to experiment with the ideal amount of baking powder for your bread machine.

Instructions

  1. 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.
  2. 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.
  3. Evenly sprinkle the vital wheat gluten over the hydrated fiber layer.
  4. Sprinkle the salt around the outer edges of the pan, keeping it away from the yeast.
  5. Sprinkle the sugar evenly over the gluten layer, then add the baking powder to one side of the pan.
  6. Create a small well in the center of the dry ingredients and add the SAF instant yeast.
  7. 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.
  8. 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.
  9. 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.
  10. Once the baking portion of the cycle begins, do not open the lid.
  11. 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).
  12. If the internal temperature is below 205°F, close the lid and run an additional 10–15 minute manual Bake cycle.
  13. Check the temperature again. If needed, run another short manual Bake cycle until the loaf reaches 205–210°F.
  14. Remove the bread pan from the machine.
  15. Allow the loaf to rest in the pan for 10–15 minutes.
  16. Carefully remove the loaf from the pan.
  17. Transfer the loaf to a wire rack and cool for at least 2 hours before slicing.

Notes

These nutritional values are provided as guidance only. Please calculate your own values based on the specific brands and products you use, as nutritional information can vary significantly between brands and even between countries selling the same brands.

Entire Loaf (2 lbs)

  • Calories: 1,684 kcal
  • Total Carbs: 150g
  • Fiber: 123g
  • Net Carbs: 27g ← This is for the ENTIRE loaf
  • Protein: 213g
  • Fat: 52.8g
  • Sugar: Negligible (consumed during fermentation)
  • Cholesterol: Approximately 370mg (from eggs)
  • Sodium: Approximately 2,400mg

Per Slice (12 slices per loaf)

  • Calories: ~140 kcal
  • Total Carbs: ~12.5g
  • Fiber: ~10.25g
  • Net Carbs: ~2.25g ← Perfect for keto
  • Protein: ~17.75g
  • Fat: ~4.4g
  • Sugar: <1g
  • Cholesterol: ~31mg
  • Sodium: ~200mg

Note: Values may vary depending on specific brands of vital wheat gluten, oat fiber, and psyllium husk powder used.

Find it online: https://sinlesssourdough.com/keto-sourdough-in-just-5-minutes-too-good-to-be-true/

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