Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F. To make the old bread soaker: Cut the bread into 1" cubes and place them in a lidded container. Add the cool water, shaking the container to fully moisten the bread.
*Also known as whole rye flour. To make the rye sour: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the ingredients until all the flour is fully moistened; the mixture will be very stiff.
Yes, sourdough bread contains fewer carbohydrates because the sugars and starches are consumed during the fermentation process. Depending on how the dough is prepared, a small piece can contain as little as 5 grams of carbohydrates. Additionally, it has a low glycemic index which is beneficial to patients with diabetic.
That’s where this keto bread recipe comes in. While a lot of keto-friendly bread is dense and crumbly, this sourdough is the opposite. It uses multiple leavening agents to achieve a moist, airy, chewy texture, with the perfect level of tanginess.