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Keto Sourdough Starter
I have had a helluva time trying to make a stable sour starter with my Baking mix. Even with faithful feedings I find it starts to smell awful and simply doesn't have enough oomph to raise a loaf on its own. So I got sneaky. I began with a healthy all purpose flour starter. Instead of feeding it AP flour and water, I fed it Ketonia Baking Mix and water. Since after the first feeding I discard half the starter with each feeding, it takes only about a week before the starter becomes a full keto starter! It still needs a bit of yeast to get a good rise for bread, but it's delicious as a sourdough cracker! You will need to get hold of 4 ounces of fresh, bubbly sourdough starter. After 2 years of quarantine, it shouldn't be too hard. If all else fails, King Arthur Flour sells a starter mix! Here is the feeding schedule. Cracker recipe will follow!
Ingredients
Method
- In a scrupulously clean glass jar, weigh out 4 oz. starter and 2 oz. Ketonia mix. Mix thoroughly. Cover. leave on counter overnight.
- At roughly the same time of day, discard 5 oz (roughly half) of the starter. Add 1 oz mix and 2 oz water. Mix thoroughly and cover. Let sit on counter overnight.
- Again, at roughly the same time of day discard half the starter. This will be about 4 oz now. You should be getting some bubbles in the starter. let sit on counter overnight.
- Repeat, discarding half (4 oz. or so) and feeding 1 oz mix and 2 oz water.
- Repeat, discarding half (4 oz. or so) and feeding 1 oz mix and 2 oz water.
- Repeat, discarding half (4 oz. or so) and feeding 1 oz mix and 2 oz water. you should have an active starter by now. It should smell sweet, not boozy or, god forbid, unpleasant. If it does, unfortunately, you’ll have to start over.
- You can use the starter now. You should have about 8 oz.
Nutrition
Notes
Notes