Instructions:
1. Create the Sourdough Starter:
- 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.
- Stir in the almond flour to form a thick paste. Cover the bowl loosely with a cloth or plastic wrap.
- Let this mixture sit at room temperature for at least 12 hours or overnight. It should become bubbly and develop a slightly sour aroma.
2. Prepare the Bread Dough:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- In another bowl, whisk the eggs, apple cider vinegar, melted coconut oil, and 1/4 cup lukewarm water.
- Add the egg mixture to the dry ingredients and stir until a dough forms.
- 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.
3. Combine the Starter and Dough:
- Add the sourdough starter to the dough mixture and combine thoroughly.
- If the dough is too dry or stiff, you can add a little more lukewarm water to reach the desired consistency.
4. Shape and Bake:
- Shape the dough into a loaf and place it in a greased or parchment paper-lined bread pan .
- Optionally, you can sprinkle some sesame seeds or other keto-friendly toppings on top of the loaf.
- 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.
- Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
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.
