Great Video. For those that don't want to keep discarding lupin four which is very expensive, you can always a) use a very small amount (20g) of an existing proven starter to build the levain using lupin flour & water or b) create a starter using regular flour & then use that starter to build your lupin flour levain. Assuming your starter is 1:1 flour/water, you will initially be adding an additional 5-7g of carbs to your bread formula. As you continue to use the starter by feeding lupin flour and water, the carb count from the AP flour will disappear.
@@ckissner Yes absolutely. If you have an active starter, you can use it after the 1st feeding. If not, feed it with wheat flour until it's active & then build your starter using lupin.
Thanks for this tip. I added some of my sourdough starter to my day 4 lupin starter and its feeding again. Do I need to keep adding a little bit of my sourdough starter at every feeding?
i have a rye starter. if you investigate, rye is 1/2 the carbs of wheat [rice is more! aaak] and of course in olden times and other countries rye was common. lots of folks became bakers due to covid, and the tiny starter is now the way to go like 10 g flour and etc...
Instead of throwing half the starter out at the beginning, I think I would just pour out half of the starter in another mason jar, and start feeding them both. Why waste any? That stuff is expensive. Keep both starters, or give one to a keto friend! 😊
@@justincase1575 she literally said she empties into her large collection jar she keeps refrigerated and feeds once a week, while feeding her room temperature jar as instructed.
I came for the donuts, & stayed for the Sour Dough! Man, what timing! Up until last year, I made all my family’s bread products - bread, cinnamon rolls, bread sticks, etc. And they were all made with my wild yeast Sour Dough starter! When I changed my diet, I quit baking. And let me tell ya, the fam was not happy. I kept my sd starter in the fridge, and despite not using it, kept it maintained. Until last week, when I finally threw it all away. Now, here we are ... you had me at Sour Dough!
I read a comment from another viewer about starting your sourdough starter with a wheat or rye flour. It did work. I used 13g whole wheat flour and 12g of lupin flour, add about 35g warm water or until it is just barely loose consistency. Do this for 5 days, I also put a coffee filter with a rubber and on top of my jar to let it catch some natural yeast spores from the air. Room temp is approx 70 degrees in my house right now. If yours is warmer it may grow faster. After the 5 days remove 200g of starter and get to baking your bread. Don't worry about the sugars in the wheat, your starter ate them up by now. Yes it will have gluten but as you continue to feed the starer you only add lupin flour.. You now can put your almost empty jar into your fridge until you are ready for your next loaf. Don't waste your expensive Lupin flour.
I've been doing this after reading comments as well and also found a website link recommending this. However I was advised to discard half the first 5 days. Did you do this? I feel like there is barely any in the jar.
@@TheLightAtx no I did not use the discard method, I tried to bake once a week so my starter was pretty much used up on my bake days. Also add It does take a while for the starter to get nice and sour.
Most scales have an option to “tare”. Put the jar on the scale than press the tare button and it will bring the weight back to zero. Then add the ingredients to weigh them correctly.
I made this sourdough starter yesterday. I treated just as I would a regular sourdough starter and it has been only 24 hours and it has doubled in size and is bubly and already smells like a starter! The starter needs the air in order to feed the yeast so I kept mine in a tall glass jar covered with a coffee filter ( to keep dust and bugs out) on my counter. It is already lively!
I'm going to give this a try. Does your scale not have a 'tare' button? Makes it so much easier. Too, add the water to the container first. That way you won't have to keep adding flour. Even when you feed your starter you can pour water off without losing your mix.
@@DaughterMHK sorry just now seeing this. You still have to go through the feeding process. You discard the starter you’re going too, place your container on the scale, add the feeding water and if you go way over the amount of water you should have added you can gently pour some out of the container without pouring out part of your starter. Stir the ingredients to mix then add the flour a little at a time. If you get too much flour you simply scoop small amounts from the top and put back in your flour canister. What’s on top isn’t wet.
This is now my favourite UA-cam channel, recipes are inspiring, as I'm in the UK our measurements are slightly different but I now think nothing seems to be off limits on keto. Love the tips and tricks included in these videos. To the host; thank you for doing what you do, you are so beautiful and a pleasure to watch
If you set the container on the scale before you turn on the scale, it should appear as 0.00 grams. Then when you add ingredients, you don't have to deal with the weight of the container. Much easier.
Really good video about this. Very informative and approachable. Appreciate you letting us see the "happy little accidents " and demonstrating that they can still produce great results. Thank you!
This is really important. You are a pioneer. Looking forward to the results. But I am also going to try kumbacha sour dough. Thank you so much for doing this!
Thank you so much for sharing your recipes with us! We are new to keto and miss our breads. You are such a wonderful inspiration! And so generous with your experience. Thank you! You are looking great, too!
When you remarked that the starter would reach a certain level of maturity and this would be signalled by a smell of hydrogen sulphide (the rotten egg smell you mentioned) - you really meant it. My goodness, the smell almost knocked me backwards one day. However, it went on to develop a sweet/sour smell like a sourdough should.
Do you treat this lupin starter just as you would a regular sourdough starter? I keep my sourdough starter in the fridge when I am not using it but do still feed it weekly. My regular sourdough starter is 13 years old. =)
I think one should start with a smaller amt so there isn’t so much discard. I make regular sourdough bread.....for years now, and I manage to do it with very little discard. If I make bread every week, I don’t have any discard. I’m going to take your weight and measurements and calculate a smaller amt to begin with. Thanks
Please share your results. Also it would be great if you had some idea's to use the discard each time we discard as there are several ideas's to use regular sourdough starter discard. I too have made sourdough starter..it's been a looooong time ago. I would take a cup out and then add the additions. That cup would be used to make stuff.
So, would I be correct to assume that you could have two batches going at the same time? Since you’re taking exactly half out each time you feed it, you just feed both halves and then when it’s time to bake you can make two loaves
I'll perfect the regular bread first. I'm the only one of myself and my husband that likes sour dough bread. Darn, Maybe I'll just buy it from you:) Keto on.
Sure you can! But to pull this through, you’ll need 150g of Lupin flour and 400g of water on day 2. 300g of Lupin and 800g of water on day 3. 600g of Lupin and 1,600g of water on day 4, 1200g (3 lbs) of Lupin and 3,200g (1 gal) of water on day 5, and so on. It’s a geometric chain. After the 7-10 days it takes to develop mature starter, you’ll end up with enough sourdough starter to feed an army.
but you always have to take out and add, take out and add so you will waste all the other take outs when feeding if you have to feed for 2 weeks! you would have over 14 jars going, wouldn't you?
I have been making sourdough bread with sourdough starters that I have had going for: one since 1972...it is a 145 yr. old Alaskan starter...then the second and third ones are...one from Russia...the third is from Kilbuck, New York....they all give a good rise to bread that I make with my home ground HARD WHITE WHOLE WHEAT berries from Montana. Can I just use some of the proven starters that I have going making a sponge with the Lupin flour...when I get it...to make my sourdough Lupin bread? I am hoping so.
Did you try this using your existing wheat starter? I figure a small amount of starter will have less carbs as the yeast consumes some, I'm going to try it to see if it's ready to use faster, and without the rotten egg stage!
@@denisepappas4644 I’m wondering if I can use my regular starter with half wheat, half lupin to make very reduced carb bread. The sourdough rising consumes a great many of the wheats sugars through fermentation, and produces bacteria that work in your gut to consume more. If I can keep my blood glucose from rising less than30 one hour after eating, I’ll call it a win.
At the 24 hour mark are you weighing out the half you are discarding or just eyeballing it? I don't want to mess it up with lupin flour being so expensive. Thanks!
Hi sweetie…new here … I used to do my gluten bread in a cast iron crock so now making it keto … is there a reason the doughs do not go in proofing baskets on the first rise too in the proofer ? And also I thought water temp at 115 will kill the yeast also your proofing temp is kinda low … I thought 80-90 ?
so every day for 7-10 days you pour out half and put back in 75 g lupin flr to 200g water? every day? that is a lot of pouring out of the good stuff and i wouldn't be able to have 7 new jars going... and then feed and pour those out too, do you just throw out the daily pour outs of the half or can you collect them to make a normal lupin bread or something else like waffles or pancakes with the daily half pour out?
Yes, I would start with 1/3 of the quantities she is using. I've been making AP sourdough for a couple of years and never throw out discard. You can use the discard to make wraps or something instead of throwing it out.
Thanks so much for the video!! so excited to try- sourdough is one of my faves!! would it be possible for you to please make a video explaining maintaining a sourdough culture like how often to feed it if we refrigerate it and use it once a week?
Hi Julia! If you keep it in the refrigerator like I keep mine then you feed it once a week. And if you bake bread once a week then you will have no waste because what you take out goes into the bread. 😊
Have a look at my post above. As far as discard goes, once your Lupin starter is active & healthy you can pour the discard in another jar & use it in any recipe that calls for Lupin flour. Just subtract the amount of water and lupin flour from the recipe/formula that you are following.
Instead of discarding the excess starter once you have a healthy starter, why not try making pancakes or sourdough biscuits? I have a non-keto book called Alaska Sourdough by Ruth Allman which might be a good starting point for ideas. I've even seen one recipe where they just take straight starter and use it as a pancake batter. Not sure how it will work but maybe throw an egg and some sweetener in. I mean if you are todsing it any ways why not experiment. I can't wait to try this starter.
There should be a way to zero out that jar and then also anything else you add after you weigh it so you don't have to do the math. i can't wait to try this!! ty!
You should be able to tare weight. Put your jar on the scale and tap the tare/on button and it should go to zero so no math! If I put my jar on the scale before turning on it automatically tares to zero when it comes on. You can tare to zero between each ingredient too by tapping the tare button...again...no math...❤️
Hi Diana! After dumping out half you will add the 75g of Lupin flour to the jar with the remaining starter and then add the 200g of water to the jar and stir it all together then put the cap back on and repeat the process again for the next 7 to 10 days. 😊
@I Don’t Sugar Coat: this is really impressive! Groundbreaking research. Thank you soooo much for doing this! I do have a (probably) dumb question: yeast is eating the starches while it grows, right? Couldn’t you make the sourdough out of wheat flour, and then use Lupin flour, oat fiber and vital wheat gluten for the actual baking? Shouldn’t the yeast cultures eat up the carbohydrates?
When you say to dump it out are you referring to the amount you take out to bake with? Why is it necessary? I've never worked with sourdough before, so I don't understand. Thanks!
Hi Rochell! When you first start your sourdough starter you need to “feed” it everyday for the first 7-10 days to help it to grow and cultivate bacteria. After you have an active sourdough starter you have to continue to feed it in order for it to stay healthy and active. If you’re planning to keep it at room temperature and you intend to bake often then you will need to feed it 1-2 times a day. However, if you only intend to use it once a week then you can keep it in your refrigerator and feed it once a week. You would do this after you take out what you will need to bake bread. 😊
Thank you so much for replying. I love your channel. I pretty binge watched you all day today. I made your cinnamon rolls this morning and we ate them all 😖😁, and I'll be making your pizza crust tomorrow. I can't wait to see what you come up with next. 🙂
I Don't Sugar Coat here, Argentina, there is only available sweet lupin flour. It does not tastes sweet, it is just another lupin variation. More sticky. The bread/pizza receipe (old one) was great
Thanks for making this, we're excited to try it. I have a couple of questions about the discarded lupin flour. 1. Instead of discarding it, can you use it to make another starter? 2. If we were to use a larger jar for the starter, can we avoid the need to discard half the starter in the first few days? Thanks again!
Hi Robert! The discarding process is only for the first two weeks of growing it. The starter is not mature during this stage and cannot be used to make a new starter. The purpose of discarding some of the starter during the two weeks is it would take much more flour to feed it if you don’t. Once your starter is mature you will no longer discard unless you are not baking bread then you will need to as the starter has to be feed to stay alive and active. I hope this helps. 😊
How warm is your kitchen? We keep our house very cool (as in the low 60s), so I have warming box built for my homemade kombucha, Apple cider vinegar, and fermented veggies. This box has an ambient temperature of about 80 degrees. Is this too warm for the sourdough starter?
for your smaller blue jar that you showed, did YOU end up pouring and feeding that for 7-10 days and just move to a different jar? why not start with a big old big old jar right off the bat?? like your 2nd big jar you showed?
Wow, so much helpful information. I haven't decided to go keto as of yet. But I am on a totally gluten/wheat free lifestyle, (I hate the word diet) and learned that a lot of keto dishes are gluten free. Once I found if keto is safe to do for those that have Type 2 diabetes, I guess I'll just continue to research until then. I've been getting conflicting answers from health care professionals. Thanks so much for the upload. One of the main problems I've been having is finding a suitable tasting bread that has no wheat in it & it's been difficult. Those GF breads in the store are full of rice flours and quite frankly, just awful. I've been hearing about Lupin flour lately & stumbled across your video.
snowblo1 please know that keto is absolutely beneficial to diabetics. Several of my friends got off of there medication after eating the keto lifestyle.
@@laneyno8 Oh wow, thanks so much. That's really good to hear. I've been dabbling in some of the lazy keto Recipes here & there. I need to get serious if I'm going to do it full term though. I'd also love to get off of the meds I'm on. Thanks so much for responding 🤠
@@snowblo1I am a Nurse and though I am not diabetic, I went on Keto 2 years ago courtesy of a colleague of mine and within 4 months I had lost 11.8kg, however it was difficult to sustain. In July 2024, I decided to do Keto with Intermittent fasting and started off with the 16:8 mode and then increased my fasting hours to 20:4 after 2 months. The difference this time round is that I have returned to my kitchen and making foods that I like to eat from scratch. Look at food groups you love and modify them to keto so that your eating and enjoyment of food is never lost. From a clinical perspective, driving your blood sugar levels down in a gradual and more organic manner is much more sustainable and healthier for you. Good luck and I hope you are well. I note this thread is 4 years old.👍🏽😘
Not sure this is a new issue with the video, but I only hear music until 10:40 when you go to "It has been 48 hours...." The captions do show what you are saying earlier, but I don't hear you speaking for over ten minutes in this video.
Why make this an amazing jar and not in the middle bowl when I make my bullet for my keto bagels I do it in a metal bowl and then put plastic wrap over the top
Have tried for over a fortnight keeping strictly to the recipe and only ever got bubbles and no rise. Guess it is too cold at my place. Given up now. Very disappointing and a massive waste of lupin flour.
Great Video. For those that don't want to keep discarding lupin four which is very expensive, you can always a) use a very small amount (20g) of an existing proven starter to build the levain using lupin flour & water or b) create a starter using regular flour & then use that starter to build your lupin flour levain. Assuming your starter is 1:1 flour/water, you will initially be adding an additional 5-7g of carbs to your bread formula. As you continue to use the starter by feeding lupin flour and water, the carb count from the AP flour will disappear.
@@ckissner Yes absolutely. If you have an active starter, you can use it after the 1st feeding. If not, feed it with wheat flour until it's active & then build your starter using lupin.
Thanks for this tip. I added some of my sourdough starter to my day 4 lupin starter and its feeding again. Do I need to keep adding a little bit of my sourdough starter at every feeding?
i have a rye starter. if you investigate, rye is 1/2 the carbs of wheat [rice is more! aaak] and of course in olden times and other countries rye was common.
lots of folks became bakers due to covid, and the tiny starter is now the way to go
like 10 g flour and etc...
Thank you so much!
Instead of throwing half the starter out at the beginning, I think I would just pour out half of the starter in another mason jar, and start feeding them both. Why waste any? That stuff is expensive. Keep both starters, or give one to a keto friend! 😊
use for pancakes
@@rosedragon108 use for a crumpet that was what I did with einkorn starter
That’s what I’m saying! Waste not want not!
@@justincase1575 she literally said she empties into her large collection jar she keeps refrigerated and feeds once a week, while feeding her room temperature jar as instructed.
Because you'd end up having to double everything, which would use exponentially more flour
I came for the donuts, & stayed for the Sour Dough!
Man, what timing! Up until last year, I made all my family’s bread products - bread, cinnamon rolls, bread sticks, etc. And they were all made with my wild yeast Sour Dough starter! When I changed my diet, I quit baking. And let me tell ya, the fam was not happy. I kept my sd starter in the fridge, and despite not using it, kept it maintained. Until last week, when I finally threw it all away.
Now, here we are ... you had me at Sour Dough!
I read a comment from another viewer about starting your sourdough starter with a wheat or rye flour. It did work. I used 13g whole wheat flour and 12g of lupin flour, add about 35g warm water or until it is just barely loose consistency. Do this for 5 days, I also put a coffee filter with a rubber and on top of my jar to let it catch some natural yeast spores from the air. Room temp is approx 70 degrees in my house right now. If yours is warmer it may grow faster. After the 5 days remove 200g of starter and get to baking your bread. Don't worry about the sugars in the wheat, your starter ate them up by now. Yes it will have gluten but as you continue to feed the starer you only add lupin flour.. You now can put your almost empty jar into your fridge until you are ready for your next loaf. Don't waste your expensive Lupin flour.
I've been doing this after reading comments as well and also found a website link recommending this. However I was advised to discard half the first 5 days. Did you do this? I feel like there is barely any in the jar.
@@TheLightAtx no I did not use the discard method, I tried to bake once a week so my starter was pretty much used up on my bake days. Also add It does take a while for the starter to get nice and sour.
Most scales have an option to “tare”. Put the jar on the scale than press the tare button and it will bring the weight back to zero. Then add the ingredients to weigh them correctly.
I made this sourdough starter yesterday. I treated just as I would a regular sourdough starter and it has been only 24 hours and it has doubled in size and is bubly and already smells like a starter! The starter needs the air in order to feed the yeast so I kept mine in a tall glass jar covered with a coffee filter ( to keep dust and bugs out) on my counter. It is already lively!
How did it taste?
I was pleased with this starter but I did stop feeding it as it became expensive and I rarely eat bread anymore.
@@mayiakashmurr3000
I'm going to give this a try. Does your scale not have a 'tare' button? Makes it so much easier. Too, add the water to the container first. That way you won't have to keep adding flour. Even when you feed your starter you can pour water off without losing your mix.
Sara Purvey
Question..... So if you pour the water off before you feed it ...you don't have to discard half of it out?
@@DaughterMHK sorry just now seeing this. You still have to go through the feeding process. You discard the starter you’re going too, place your container on the scale, add the feeding water and if you go way over the amount of water you should have added you can gently pour some out of the container without pouring out part of your starter. Stir the ingredients to mix then add the flour a little at a time. If you get too much flour you simply scoop small amounts from the top and put back in your flour canister. What’s on top isn’t wet.
@Papa R Jose unfortunately, I got a little derailed and didn’t make the lupin sourdough. I made lots of the bread though. Very good.
@Papa R Jose hahaa, we are so darn finicky here in the USA we dint eat a lot of things that would be so much more healthy for us.
This is now my favourite UA-cam channel, recipes are inspiring, as I'm in the UK our measurements are slightly different but I now think nothing seems to be off limits on keto. Love the tips and tricks included in these videos. To the host; thank you for doing what you do, you are so beautiful and a pleasure to watch
Lisa at farmhouse on boone does regular sour dough and has lots of ideas for what to make with the "discard" part.
If you set the container on the scale before you turn on the scale, it should appear as 0.00 grams. Then when you add ingredients, you don't have to deal with the weight of the container. Much easier.
Just tare it before every ingredient and it'll zero out for you.
There's a method for wheat flour that doesn't require dumping any out. I'd like to try this with that method or a variation.
I was looking for the lupin sourdough starter over 6 month, you’re amazing 😊👏🏼👍🏼
Very good. I love your authenticity.
How does the yeast get in there if you close the lid tight?
OMG! This is going to change my GF's keto world. She loves sourdough and has been missing it or the last year of being on keto. Thank you once again!
Really good video about this. Very informative and approachable. Appreciate you letting us see the "happy little accidents " and demonstrating that they can still produce great results. Thank you!
I thank you for your experiment with sourdough, its awsome ,I thought I would never have sourdough again!
This is really important. You are a pioneer. Looking forward to the results. But I am also going to try kumbacha sour dough. Thank you so much for doing this!
Hi Colin! Thank you so much for your kind words! 🥰
Colin, have you made the kombucha sour dough with lupin flour? I make kombucha and would love to know your process.
You can use the sourdough for pancakes...or muffins...if you don't want to make bread etc.....
Thank you for sharing everything.
I’m so excited to try this
Oh my,you are so full of surprises.I had no idea there was such a thing.
Thank you so much for sharing your recipes with us! We are new to keto and miss our breads. You are such a wonderful inspiration! And so generous with your experience. Thank you! You are looking great, too!
Enjoyed the video on setting up the starter.
Would have really liked to see you complete the sourdough baking.
I can’t wait to try this. Thank you for all you do for the low carb world. Love watching your videos!
When you remarked that the starter would reach a certain level of maturity and this would be signalled by a smell of hydrogen sulphide (the rotten egg smell you mentioned) - you really meant it. My goodness, the smell almost knocked me backwards one day. However, it went on to develop a sweet/sour smell like a sourdough should.
Much appreciate you! You're the only one doing this!
I'm so impressed with your baking know how. Thank you for perfecting the process for us!
When I first made my bread flour starter I put it on top if rhe refrigerator because its out of the way and warm.
Loving your channel and how authentic you are! Can't wait to try this one too!
Finally started mine and it’s coming along nicely, so excited 😆
Do you treat this lupin starter just as you would a regular sourdough starter? I keep my sourdough starter in the fridge when I am not using it but do still feed it weekly. My regular sourdough starter is 13 years old. =)
I think one should start with a smaller amt so there isn’t so much discard. I make regular sourdough bread.....for years now, and I manage to do it with very little discard. If I make bread every week, I don’t have any discard. I’m going to take your weight and measurements and calculate a smaller amt to begin with. Thanks
Please, please let me know what you come up with on smaller amount! I know lots of here would appreciate this!!
Please share your results. Also it would be great if you had some idea's to use the discard each time we discard as there are several ideas's to use regular sourdough starter discard. I too have made sourdough starter..it's been a looooong time ago. I would take a cup out and then add the additions. That cup would be used to make stuff.
So, would I be correct to assume that you could have two batches going at the same time? Since you’re taking exactly half out each time you feed it, you just feed both halves and then when it’s time to bake you can make two loaves
I'll perfect the regular bread first. I'm the only one of myself and my husband that likes sour dough bread. Darn, Maybe I'll just buy it from you:) Keto on.
I would totally buy bread from you or at least the sourdough starter with lupin!
Thank you for your video! So lovely! Just wonder if it could work with Almond flour? Since Lupin flour is not available here..
I had a bunch of recipes to use sourdough discard, my favorite being for crumpets. Do you have any similar recipes for this lupin flour discard?
Will definitely try this out as soon as i can order lupin flour....currently Amazon are only delivering essentials 😷 stay home everyone 😘
You are just amazing, thanks for doing this video! I'll start mine tomorrow!
I'm excited to try this starter!
If you have to take out half, then transfer to second jar and feed both jars. So you get two starters and not waste the Lupin flour.
Diana Noonen has anyone ever tried it
Sure you can! But to pull this through, you’ll need 150g of Lupin flour and 400g of water on day 2. 300g of Lupin and 800g of water on day 3. 600g of Lupin and 1,600g of water on day 4, 1200g (3 lbs) of Lupin and 3,200g (1 gal) of water on day 5, and so on. It’s a geometric chain. After the 7-10 days it takes to develop mature starter, you’ll end up with enough sourdough starter to feed an army.
but you always have to take out and add, take out and add so you will waste all the other take outs when feeding if you have to feed for 2 weeks! you would have over 14 jars going, wouldn't you?
Purrty purrtyful bread 👍
“Ah...guys, I totally went over” - I was there with you!
Than you very much for all your efforts to figure it out.
Girl, I love your channel!!
Thank you for doing all the experimenting and finding the right ratios!! Awesome you want to sell your baked goods😍
If you use the tare on the scale it would be easier. Thanks, nice starter. Love sourdough
Is this like Poolish what you made for the dough for a neopolitan pizza or can you make a pizza dough once the lupin flour gets fermented?
What do you do with what you dump out?
Omg lol the ring light was making your glasses look like you had some crazy eyes 🤪 🤭 great video though lol
Nit pickin
I have been making sourdough bread with sourdough starters that I have had going for: one since 1972...it is a 145 yr. old Alaskan starter...then the second and third ones are...one from Russia...the third is from Kilbuck, New York....they all give a good rise to bread that I make with my home ground HARD WHITE WHOLE WHEAT berries from Montana. Can I just use some of the proven starters that I have going making a sponge with the Lupin flour...when I get it...to make my sourdough Lupin bread? I am hoping so.
Did you try this using your existing wheat starter?
I figure a small amount of starter will have less carbs as the yeast consumes some, I'm going to try it to see if it's ready to use faster, and without the rotten egg stage!
@@denisepappas4644 I’m wondering if I can use my regular starter with half wheat, half lupin to make very reduced carb bread. The sourdough rising consumes a great many of the wheats sugars through fermentation, and produces bacteria that work in your gut to consume more. If I can keep my blood glucose from rising less than30 one hour after eating, I’ll call it a win.
At the 24 hour mark are you weighing out the half you are discarding or just eyeballing it? I don't want to mess it up with lupin flour being so expensive. Thanks!
Going to start this now.
Hi sweetie…new here … I used to do my gluten bread in a cast iron crock so now making it keto … is there a reason the doughs do not go in proofing baskets on the first rise too in the proofer ? And also I thought water temp at 115 will kill the yeast also your proofing temp is kinda low … I thought 80-90 ?
Can’t wait to try this recipe!
Thank you! I can’t wait to try this.
so every day for 7-10 days you pour out half and put back in 75 g lupin flr to 200g water? every day? that is a lot of pouring out of the good stuff and i wouldn't be able to have 7 new jars going... and then feed and pour those out too, do you just throw out the daily pour outs of the half or can you collect them to make a normal lupin bread or something else like waffles or pancakes with the daily half pour out?
Did you try the starter with small quantities? I want to do it, but I don’t want to waste flour.
Yes, I would start with 1/3 of the quantities she is using. I've been making AP sourdough for a couple of years and never throw out discard. You can use the discard to make wraps or something instead of throwing it out.
Hi! Is there a way to use the discard from day 3-7? I find it so wasteful to just throw it away!
Can I use a plastic container instead of the Mason jar?
Instead of throwing away the half you take out, can I use it to make another starter?
Thanks so much for the video!! so excited to try- sourdough is one of my faves!! would it be possible for you to please make a video explaining maintaining a sourdough culture like how often to feed it if we refrigerate it and use it once a week?
Hi Julia! If you keep it in the refrigerator like I keep mine then you feed it once a week. And if you bake bread once a week then you will have no waste because what you take out goes into the bread. 😊
I Don't Sugar Coat thank you!!!
I want to make this so badly, but I don't want to waste anything. What could you do with the discard? Could you make more starter?
Thank you.
Have a look at my post above. As far as discard goes, once your Lupin starter is active & healthy you can pour the discard in another jar & use it in any recipe that calls for Lupin flour. Just subtract the amount of water and lupin flour from the recipe/formula that you are following.
Instead of discarding the excess starter once you have a healthy starter, why not try making pancakes or sourdough biscuits? I have a non-keto book called Alaska Sourdough by Ruth Allman which might be a good starting point for ideas. I've even seen one recipe where they just take straight starter and use it as a pancake batter. Not sure how it will work but maybe throw an egg and some sweetener in. I mean if you are todsing it any ways why not experiment. I can't wait to try this starter.
could you make rye bread keto?
There should be a way to zero out that jar and then also anything else you add after you weigh it so you don't have to do the math. i can't wait to try this!! ty!
There is. I was just nervous during the shoot and forgot to do it. 😁
You should be able to tare weight. Put your jar on the scale and tap the tare/on button and it should go to zero so no math! If I put my jar on the scale before turning on it automatically tares to zero when it comes on. You can tare to zero between each ingredient too by tapping the tare button...again...no math...❤️
Wait I’m a little confused, when you feed it are you mixing everything together or are you just pouring it on top of the remaining mix?
Hi Diana! Yes, you put the flour and water into the remaining mix that’s in the jar. 😊
Do you ‘stir’ it in?
I Don't Sugar Coat I’m sorry, my question was not clear. Do you stir it into the remaining mix?
Hi Diana! After dumping out half you will add the 75g of Lupin flour to the jar with the remaining starter and then add the 200g of water to the jar and stir it all together then put the cap back on and repeat the process again for the next 7 to 10 days. 😊
Hi Debra! Yes, you will add the Lupin flour and water to jar of remaining starter and stir it all together. 😊
@I Don’t Sugar Coat: this is really impressive! Groundbreaking research. Thank you soooo much for doing this! I do have a (probably) dumb question: yeast is eating the starches while it grows, right? Couldn’t you make the sourdough out of wheat flour, and then use Lupin flour, oat fiber and vital wheat gluten for the actual baking? Shouldn’t the yeast cultures eat up the carbohydrates?
I was just about the ask the same question. Apparently rye starters are very easy to make. I hope someone has the answer.
Peter Sloper Not to mention that rye is much cheaper than Lupin
My thoughts exactly. I'm going to try it.
When you say to dump it out are you referring to the amount you take out to bake with? Why is it necessary? I've never worked with sourdough before, so I don't understand. Thanks!
Hi Rochell! When you first start your sourdough starter you need to “feed” it everyday for the first 7-10 days to help it to grow and cultivate bacteria. After you have an active sourdough starter you have to continue to feed it in order for it to stay healthy and active. If you’re planning to keep it at room temperature and you intend to bake often then you will need to feed it 1-2 times a day. However, if you only intend to use it once a week then you can keep it in your refrigerator and feed it once a week. You would do this after you take out what you will need to bake bread. 😊
Thank you so much for replying. I love your channel. I pretty binge watched you all day today. I made your cinnamon rolls this morning and we ate them all 😖😁, and I'll be making your pizza crust tomorrow. I can't wait to see what you come up with next. 🙂
Did you dump out half & add more flour & water to feed it AFTER 24 hrs? Or this is the first time you will remove the batter & feed it again?
Have you experimented doing it gluten free… no vital wheat gluten?
Thanks for this recipe. Are the instructions written down anywhere?
iammisskriss I wish that, too! Either on a website, her Facebook page. Or a PDF FILE!!
@@judysbakeryandtestkitchen1654 Link in the description box
Greetings from Argentina. You are amazing!!! I’m waiting your sourdough bread / pizza. Bye
Hi Roberto! Thank you for your kind words. 😊
I Don't Sugar Coat here, Argentina, there is only available sweet lupin flour. It does not tastes sweet, it is just another lupin variation. More sticky. The bread/pizza receipe (old one) was great
I wish i lived near you. I would buy your baked goods.I wish some one near me baked Keto 🙏
I do keto but do almond flour , what is lupin flour ?
Thanks for making this, we're excited to try it. I have a couple of questions about the discarded lupin flour.
1. Instead of discarding it, can you use it to make another starter?
2. If we were to use a larger jar for the starter, can we avoid the need to discard half the starter in the first few days?
Thanks again!
Hi Robert! The discarding process is only for the first two weeks of growing it. The starter is not mature during this stage and cannot be used to make a new starter. The purpose of discarding some of the starter during the two weeks is it would take much more flour to feed it if you don’t. Once your starter is mature you will no longer discard unless you are not baking bread then you will need to as the starter has to be feed to stay alive and active. I hope this helps. 😊
How does the Lupin Bread taste? Does it taste bitter??
It's quite neutral in taste.
That is fantastic! Thank you for all your efforts and for sharing.
Doesn’t your scale have a tare function?
Oh brother, how I wish there was a keto bakery near me.
Can you freeze it?
Time to order some Lupin Flour :D
How warm is your kitchen? We keep our house very cool (as in the low 60s), so I have warming box built for my homemade kombucha, Apple cider vinegar, and fermented veggies. This box has an ambient temperature of about 80 degrees. Is this too warm for the sourdough starter?
Hi Benita! Welcome! When I put my sourdough starter in my bread proofer I set the temperature at 78 Fahrenheit. 😊
老師,請問如果我在雪櫃攞酵種份量出來可直接做麵包嗎？還需要在室溫加粉和水再發酵幾小時才可用呢？🙏🙏
for your smaller blue jar that you showed, did YOU end up pouring and feeding that for 7-10 days and just move to a different jar? why not start with a big old big old jar right off the bat?? like your 2nd big jar you showed?
Wow, so much helpful information. I haven't decided to go keto as of yet. But I am on a totally gluten/wheat free lifestyle, (I hate the word diet) and learned that a lot of keto dishes are gluten free. Once I found if keto is safe to do for those that have Type 2 diabetes, I guess I'll just continue to research until then. I've been getting conflicting answers from health care professionals.
Thanks so much for the upload. One of the main problems I've been having is finding a suitable tasting bread that has no wheat in it & it's been difficult. Those GF breads in the store are full of rice flours and quite frankly, just awful. I've been hearing about Lupin flour lately & stumbled across your video.
snowblo1 please know that keto is absolutely beneficial to diabetics. Several of my friends got off of there medication after eating the keto lifestyle.
@@laneyno8 Oh wow, thanks so much. That's really good to hear. I've been dabbling in some of the lazy keto Recipes here & there. I need to get serious if I'm going to do it full term though. I'd also love to get off of the meds I'm on. Thanks so much for responding 🤠
@@snowblo1I am a Nurse and though I am not diabetic, I went on Keto 2 years ago courtesy of a colleague of mine and within 4 months I had lost 11.8kg, however it was difficult to sustain. In July 2024, I decided to do Keto with Intermittent fasting and started off with the 16:8 mode and then increased my fasting hours to 20:4 after 2 months. The difference this time round is that I have returned to my kitchen and making foods that I like to eat from scratch. Look at food groups you love and modify them to keto so that your eating and enjoyment of food is never lost.
From a clinical perspective, driving your blood sugar levels down in a gradual and more organic manner is much more sustainable and healthier for you. Good luck and I hope you are well. I note this thread is 4 years old.👍🏽😘
what do you do with the part you discard? can you just make another starter??
If you would like to!
So after two weeks I’m going to go through 1050 grams of lupin flour?
Zeroing out the scale makes your life way easier!
Thank you thank you thank you!!
Not sure this is a new issue with the video, but I only hear music until 10:40 when you go to "It has been 48 hours...." The captions do show what you are saying earlier, but I don't hear you speaking for over ten minutes in this video.
Hi Giraude! I will look into this and see what’s going on. Thanks. 🙂
@@IDontSugarCoat I’m hearing the music in the background, and your instructions, too
tip. After adding jar to scale, zero it out. then you won't have to figure out the math. The scale will say exactly what you want. ;)
Ugh, wasted a bag because it stopped growing after day 3. Going to try one more time.
If you have to dump out half every day. Oh my goodness thats a lot of starter if you tranfer to another jar. Ive got to do this math!!!
what's the purpose of the dump out half? why not just add 75g and 200 g water to feed it over and over?
Got the sama question
Why make this an amazing jar and not in the middle bowl when I make my bullet for my keto bagels I do it in a metal bowl and then put plastic wrap over the top
I had bubbles after 24 hrs!
Either start another or share the extra with a friend to start theirs.
Have tried for over a fortnight keeping strictly to the recipe and only ever got bubbles and no rise. Guess it is too cold at my place. Given up now. Very disappointing and a massive waste of lupin flour.
Is it just me or is there just music playing and no voice sound. I cannot hear your instructions.