randomstring

Ingredients: For the Sourdough Starter:

• 1/2 cup lukewarm water
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar substitute (like erythritol or stevia)
• 1/2 cup almond flour

For the Bread Dough:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup psyllium husk powder
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup apple cider vinegar
• 1/4 cup melted coconut oil
• 1/4 cup lukewarm water (for the dough)
• Additional lukewarm water (as needed)

Create the Sourdough Starter:

1. In a small bowl, mix the lukewarm water, yeast, and sugar substitute. Allow it to sit for about 5-10 minutes until it becomes frothy.
2. Stir in the almond flour to form a thick paste. Cover the bowl loosely with a cloth or plastic wrap.
3. Let this mixture sit at room temperature for at least 12 hours or overnight. It should become bubbly and develop a slightly sour aroma.

Prepare the Bread Dough:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
3. In another bowl, whisk the eggs, apple cider vinegar, melted coconut oil, and 1/4 cup lukewarm water.
4. Add the egg mixture to the dry ingredients and stir until a dough forms.
5. Gradually add lukewarm water, one tablespoon at a time, until you achieve a smooth and pliable dough. The amount of water needed may vary, so be cautious not to add too much.

Combine the Starter and Dough:

1. Add the sourdough starter to the dough mixture and combine thoroughly.
2. If the dough is too dry or stiff, you can add a little more lukewarm water to reach the desired consistency.

Shape and Bake:

1. Shape the dough into a loaf and place it in a greased or parchment paper-lined bread pan.
2. Optionally, you can sprinkle some sesame seeds or other keto-friendly toppings on top of the loaf.
3. Bake in the preheated oven for about 50-60 minutes, or until the bread is firm, golden brown, and sounds hollow when tapped on the bottom.
4. Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
5. Enjoy your keto-friendly sourdough bread! Keep in mind that this bread will have a different texture and flavor compared to traditional sourdough due to the absence of wheat flour, but it’s a great low-carb alternative.