The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Low carb (keto) starter?

berryblondeboys's picture

Low carb (keto) starter?

Hey all. I make regular bread for my family, but I can't eat it and that has been true for a while. I just started looking at some keto bread recipes made with yeast and that got me excited! I MISS eating yeasty bread!

But I know yeast can be tricky. So, I found this recipe: and an accompanying video showing how she made this bread (which she needed to add some commercial yeast to make it rise enough - which is also a common practice).

What do you all think? Is it possible to make yeast grow in a legume that is the RIGHT kind of yeast and not some toxic bubbly mix? I am just a dabbler and not an avid bread baker, so one of you all would probably know better than I would.

This is the video of how she makes her keto sourdough bread where you can also see the written directions in the comments of the video. I am really curious about this and I would love your thoughts on it!  I have a bunch of new ingredients in my shopping cart at two online stores to see if this works, but any feedback about safety, I'm definitely looking forward to seeing it!


clazar123's picture

I scanned the recipe,comments and video (I admit up front that I didn't in great detail). Something that caught my eye/ear is how the starter smells-like Hydrogen sulfide or rotten eggs. his made me wonder if the culture that develops might be related to another non-yeast bread raise- clostridium perfinges. This bacteria is what is cultured from corn meal for salt rising bread. It also happens to be a direct sibling of the bacteria that causes gas gangrene. BUT it has been used for centuries in bread making. There was a discussion a few years ago and some interesting links.

Try this  or  this,too  for a little research.