Keto Sourdough Bread Recipe + Tips and Tricks

December 31, 2020 3 min read

Keto Sourdough Bread Recipe + Tips and Tricks

As the keto diet has increased in popularity, the number of bread alternatives has also surged. With keto sourdough now being a thing, it is important to keep in mind a few tips to ensure your next loaf turns out wonderfully. Armed with the proper baking tools for the job, let’s take a look at our low carb bread recipe and some tips for the perfect loaf everytime.

Tips

Adjusting for Hydration

The hydration level of dough is the weight of the liquid ingredients compared to the weight of the dry ingredients. High hydration sourdough is key to a loaf with a crisp crust. In our keto sourdough, add psyllium husk powder to give your loaf a bready texture. This powder can make your dough retain water, which can prevent it from rising. To combat this, we add several egg-whites to ensure high hydration and a strong rise when proving.

making-bread

Proving the Dough

While standard sourdough relies on abundant kneading and time to prove properly, keto sourdough relies on egg whites, baking powder and baking soda to rise. Due to this, your dough will only need one 15-20 minute proof. Your dough will not expand as much as you may be expecting it to so a proving basket of 8 or 9 inches will be sufficient. For details on choosing the right basket, check out our banneton size guide here.

making-bread

Sourdough Flavour

Typical sourdough gets its flavour from the fermenting yeast. To get this flavour in your keto sourdough use a mixture of buttermilk with either apple cider vinegar or white wine vinegar. Mix these wet ingredients together before adding them to the dry ingredients. For a paleo version of sourdough, opt for coconut milk kefir instead of buttermilk.

making-bread

Storage

Unlike standard sourdough, other variations cannot be left at room temperature and be expected to remain fresh for several days. Keep your keto sourdough in cling film or foil and store it in the fridge. This will keep for around 5 days. You can store a loaf for up to six months in the freezer, wrapped in tin foil.

sourdough-proofing

Keto Sourdough Bread Recipe

Dry Ingredients

  • 200g almond flour
  • 70g of coconut flour
  • 45g psyllium husk powder
  • 45g flax meal (packed)
  • 1 tsp salt
  • 1 tsp mixed herbs (optional)
  • 1 tsp baking soda
  • ½ tsp baking powder

Wet Ingredients

  • 6 large egg whites
  • 2 whole eggs
  • 120ml buttermilk
  • 60ml of apple cider vinegar or white wine vinegar
  • 230ml lukewarm water

Instructions

  1. Preheat the oven to 190℃ (gas mark 5).
  2. Combine the dry ingredients in a large bowl and mix well.
  3. In a separate bowl, combine the eggs, egg whites, buttermilk and vinegar and beat for 3-4 minutes.
  4. Gradually fold the wet mixture into the dry ingredients and blend until fully mixed.
  5. Slowly add lukewarm water while kneading until a smooth dough is formed.
  6. Lightly dust your work surface with flour and knead the dough into a round ball.
  7. Place the dough into a banneton and leave it to rest of 20 minutes at room temperature.
  8. Once rested, score the top of the dough as desired and place on a lightly greased baking tray.
  9. Bake for 25-30 minutes until golden.
  10. Remove from the oven and leave to rest. Brush the load with butter and season as desired.

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