Hey! Thanks so much for this!! This and your starter video gave me the basis for my starter - NO ONE (that I have seen) is actually fermenting their stuff with the starter to make theirs. They add something like fermented sauce kraut juice or buttermilk. But I have starter and need to loosely know how to use it to make the loaf. I've watched these a couple times each. Just, thank you!!!
Mel I'm just heading out to buy the ingredients right now, I've tried nearly 20 of your recipes now and gotta say loved them all, best tasting keto stuff. Looking forward to your next video ✌️
Estoy Feliz de ser la primera que ve tu video y que le doy me gusta, me encantan todas tus recetas eres una Profesional gracias por 😘 compartir tu passion por este medio
Dough was to wet following the amounts. Added almond flour to get it somewhat dryer and baked. 55 minutes with foil and 5 without. Will see how it goes.
Great idea! Thank you.. I used to bake normal sourdough bread,before starting keto. Could i use my normal starter,maybe in larger quantity instead of yeast?? Thank you 😊❤
Hello...thank you so much. Oh it really depends on which diet your on...If doing low carb and you arnt gluten free then yes why not...the bread should turn out better ❤️
*woooohooooo* 😁😁😁, dear Mel 😘😘, *this looks soooooooo delicious* ..... did you try to toast it in a Toaster already? 😁😇😊 I'm curious if I'm the only one (typical german to toast the bread!!) who wants to know this?? Now I have to re-watch your Sourdough Starter Video to write the recipe down for each day !! 😁😁😇😇😂🤣🤣🤣 Sending you and Chris a BIG BIG HUG for all the recipes and all the best wishes from Germany, Ela 🤗
Big hugs to you Ela. Thank you so much. Yes it toasts well...I think it just needs a little longer. I like mine fried in butter lol. Happy Baking 😊❤️😋😘💃❤️😍
Can’t wait to try this! I am curious if you tried to proof it to develop any flavor? Also can you add hard cheese or anything else like you can with traditional sourdough?
Thanks! I did proof a test loaf overnight and it rose about the same as the loaf in the video. When I baked it I thought it would swell more but it didn't...so I thought what's the point of proofing then. Something to note though is that it just sat on my benchtop covered. I could have tried proofing it in the oven on a low heat. Hard cheese? Well I was going to do chocolate croissants first but would you rather see the jalapeno cheese loaf?
@@CookwithMel1 thanks Mel! Not proofing makes sense especially if the end result is the same! Oh jalapeño cheddar! You are speaking my language!! (Although chocolate sounds amazing too!
Hi Mel! This looks fantastic and so beautiful! I'm in day four of my sourdough starter and just now seeing that this bread requires oat fiber, which I can't do. I don't want to waste all the starter; what would you suggest? And thank you so much for putting up with me! 😵💫❤️
Aww Cynthia I love you.so much...please don't think you're a bother. Do you have basil seeds? I'm thinking if I used chia and almond flour you could sub the chia with basil? Xo
Hi CapeCyn, lol, it sounds like Mel is trying to answer two questions at the same time! Busy gal I listen to the video again. She said that oat fiber is one of the necessary ingredients so that it doesn’t come out like a flat pancake. Here’s what I would do. Finish out the week of the starter. And then put it in the fridge and take care of it like she said by feeding it weekly. It shouldn’t be too long before you get your oat fiber.
@@judysbakeryandtestkitchen1654 Capecyn is allergic to oat fiber. She was looking for a substitute. We were speaking on Facebook and figured an alternative
Mel,have you tried this recipe of yours without eggs? 🤔My almond sourdough loaf (different recipe) ended up more like a biscuit yesterday. I didn’t add dried yeast and I wonder if I over proofed my dough. My dough did really rise. I’m thinking of trying again today. Any thoughts, please?🙏🏽💕😘
Hi Liz...no I always add the eggs. In fact I don't really alter this recipe just because I I know what it tastes like and sometimes I just wish for it lol. If it turned out like a biscuit it means you need something to give it that soft texture. It could be eggs or Greek Yogurt but I can't be sure cos I probably haven't tried the one you used 😊
@ Thank you Mel, So I’ve just tried your recipe without eggs, however I’ve divided it into 2 to make one loaf and some rolls. I made my sourdough starter with a teaspoon of a quinoa, teff and brown rice flour starter and used a tsp of honey. By day 7-8 it was really active, so I refrigerated my 2 portions. Today I have used all of my starter to make my almond and Oat Fibre bread, so I will see how it goes. I think this sourdough journey is definitely a lesson in patience and experimentation. I will try eggs and yoghurt next time. Thank you for responding Mel. 😘👍🏽💕
You're welcome Liz. Have you thought of subbing the eggs with chia eggs? I was just thinking the dry to wet ratio would be affected as well. Your starter sounds amazing by the way 😊😊😊
@@CookwithMel1 Oh Mel, the result was not to my taste at all🤦🏽♀️🤦🏽♀️🤦🏽♀️🙅🏽♀️🙅🏽♀️🙅🏽♀️ the rolls, I can somehow make do with, the bread (with oat fibre) however and taste is an experiment that I’ll banish to experience. A bit too challenging for my palate. I think I’ll stick with Almond flour and perhaps coconut flour in future and try with eggs👍🏽 Interestingly, my gluten free(but not keto friendly) Sourdough was a really great First try👍🏽👏🏽💕😘
Hello, the sour dough bread recipe sounds good always looking for the lowest carb bread. Can you substitute the oat flour for another flour. I try to stay away from grain if possible. Also the oat flour is a little high in carbs. Thanks
Hello Mikel, thanks so much. It's actually not Oat Flour, it's oat fiber which is zero Net carb and is pure fiber extracted from the oat plant. The alternative product you can use instead is Bamboo fiber. Thanks ❤️
Wonderful video. Thank you so much! A friend of mine is asking if she could include some ingredients in this recipe, such as grated Parmesan, roasted garlic, and fresh, chopped rosemary, similar to a regular sourdough loaf that I just made, but she is diabetic and is trying to avoid carbs. At which point should she add her additional ingredients? Thank you so much I really enjoyed this video and I learned quite a bit. I might start offering gluten-free bread in my sales.
Hello this is the almond flour starter. Yes it can be replaced. But if you use the starter you will never need honey to bloom the yeast again. ruclips.net/video/LGnMEiySjGA/видео.html I do have another recipe without the starter, here it is: ruclips.net/video/TVHhxVAv32A/видео.html
I haven't tried it with whole psyllium husk but I would say the same amount. If the batter becomes too thick do add a little warm water at a time until the dough is sticky but stiff 😊😊😊
Hi Mel, I found almond flour with varying fat contents (e.g. partly deoiled) in Germany/Netherlands. What is the nutritional value of the flour you're using? Can't wait to start my keto starter. 🙋🏼♀️
Hello Marion I'm not sure which macro you would like to see so I will share the link so you can see all of it. It's the Kitkland brand from Costco. It's not the best but it's okay for me. www.costco.com.au/Business-Delivery/Kirkland-Signature-Almond-Flour-Blanched-136kg/p/1214009_BD
@@CookwithMel1 I will adjust until I like the amounts and then look at putting in a loaf pan with ingredients mixed into the bread mix. I may also look at putting a batch in a muffin pan to have smaller sized. This is a good base but I am always looking for a better blend for our family.
Hi Mel, I made the recipe twice. Unfortunately my bread did not rise at all. Both attempts ended in a dense bread and undercooked center 😢 The first time my starter had very little bubbles. I still went ahead and used the top of each jar. The second time I added more almond flour to the starter and left it on the counter by a warm stove. It bubbled so much! But again, the bread did not rise ! Any idea what went wrong?
This has never happened to so I'm not exactly sure but can I please check a couple of things especially since it didn't rise? Is your baking powder still okay? And did you feed your starter with almond flour and yeast? The almond flour alone is not strong enough. I'm really sorry this happened 😔
Thank you for your response! The baking powder doesn’t expire until next year. The first time I made this bread, I added both the yeast and almond flour. But I didn’t get the same bubbles as you. So I added a bit of sugar to get some reaction. Then I used it to bake. The bread did not rise. I assumed something is not right with my starter. The second attempt, yesterday, I took my starters from the fridge, put them on the counter by a heat source. Then I fed more than what you called for of almond flour (no yeast this time). I wasn’t planning to bake, just to possibly fix the starter. Then all of a sudden, both jars began to bubble and overflowed all over the counter. I hurried up and gathered my ingredients to bake, because I didn’t want to waste this amazing starter activity. Unfortunately, again it did not rise 😢 Please let me know what you think. I was so excited to try this recipe 😢
I'm so confused as to why this didn't work...really. I have read your comment over and over again but I can't see where you went wrong, especially since you seem to have a very healthy starter. The one difference to me is that I always feed my starter with both almond flour and yeast, however the fact that your starter becomes nice and bubbly negates the difference. I too am very disappointed Annie. I'm so sorry this didn't work for you. Have you tried the Sourdough bread with almond flour? I would hate for your starter to be wasted.
Hi Mel, i am really excited to bake yr dour dough keto bread. I have Auto Immune whst can i substidtute the oat fibre with, as you recommeneded something which i cant find in South Africs. Please help!
They are lovely loaves! I used to love making my own whole wheat bread pre-keto. The higher cost of keto baking ingredients means I can't buy every ingredient, and psyllium husks/powder is one I've elected to not use. Is there a possibility of a substitution? If not, your bread looks delicious! Thanks for making it & sharing the recipe!
Thanks so much Jeane. A good substitute for psyllium husk powder is oat fiber or flax seed meal, the same amount. We also have other bread recipes available ❤❤❤
So my question is do we continue to feed that starter for another go -- the liquid part that you don't use for the bread. That's what I would do with a traditional starter, so in my head it would be feasible, but if I need to discard the liquid and start over for a next bread, let me know.
This bread looks so lovely! I didn’t get very much foam like you did. Should I continue feeding my starter by doing day six and seven over? I’m letting the ads run through on your videos to support your channel!
Oh thank you so much Judy and Larry. I would feed it again. But I did use mine after 2 feeds with yeast and the bread turned out great. Also stir it vigorously making sure to scoop the bottom.
Hi Patricia. I see Carb Manager has a recipe: www.carbmanager.com/recipe-detail/ug:b6be44ea-d435-65e4-6852-0c665c146553/low-carb-fry-bread-navajo-tacos
QUESTION: Do you wait for the yeast to raise the dough for an hour or two before putting it in the oven? Or Do you put the dough in the oven right after you've mixed all your ingredients and did your designs? I've never made that type of bread. I only made regular almond bread and when the recipe calls for yeast, it usually says to leave the dough to rise for an hour at room temperature before putting it in the oven.
Well, I tested proofing it as well and it really didn't make much of a difference. The magic happens in the oven and yes it went straight in the oven 😊
I must be the most baking challenged viewer! My dough was too wet and would not form a dome shape. My bread has nice flavor but flat. My eggs weren’t large so I had to add a 6th. So maybe that was too much liquid. Also the color of my bread is “taupe”. Waaaa! I failed!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
At what temperature??
350F/176C
Mel , I just made your recipe! This is the best keto bread recipe I have found in 13 years of doing Keto! Thanks so much for sharing it!
Yay Ingrid!!!! Wow!! I'm so happy you enjoyed it. Thanks for trying out the recipe too ❤️❤️❤️❤️
Hey! Thanks so much for this!! This and your starter video gave me the basis for my starter - NO ONE (that I have seen) is actually fermenting their stuff with the starter to make theirs. They add something like fermented sauce kraut juice or buttermilk. But I have starter and need to loosely know how to use it to make the loaf. I've watched these a couple times each. Just, thank you!!!
Oh wow....thanks so much ❤️🩷💜
Thanks!
Oh thanks so much ❤️❤️❤️
Mel I'm just heading out to buy the ingredients right now, I've tried nearly 20 of your recipes now and gotta say loved them all, best tasting keto stuff. Looking forward to your next video ✌️
Wow 20! I'm so happy you're enjoying the channel and hopeful you love this recipe too 😍😋❤️
Estoy Feliz de ser la primera que ve tu video y que le doy me gusta, me encantan todas tus recetas eres una Profesional gracias por 😘 compartir tu passion por este medio
Oh Ruth, muchas gracias por el hermoso comentario, estoy agradecida por todo tu apoyo. Significa mucho que disfrutes de mi canal :))))
*This bread is beautiful* 🤩
Thanks so much ❤️
Wow Mel, what a beautiful looking bread you made. Looking forward to making this. Thank you... ❤
Yay I'm so happy you will make it. Please let me know what you think of it when you do. Thanks so much ❤️❤️❤️
شكرا على وصفاتك لذيذة
هل ينفع نستبدل ألياف الشوفان
دقيق الشوفان او ماهو بديل الاخر لانه لايتوفر لي ألياف الشوفان
مرحبا شكرا جزيلا لك. يمكنك استبدال ألياف الشوفان ببذور الشيا المطحونة. وأنا آمل حقا أن تستمتع به :))
@@CookwithMel1
شكرا لك إنك رائعة دمت بخير وسعادة
Dough was to wet following the amounts. Added almond flour to get it somewhat dryer and baked. 55 minutes with foil and 5 without. Will see how it goes.
I hope it goes well
@@CookwithMel1turned out better than expected. I will reduce by one egg next time. I will also increase the oats to 2 cups. It is wonderful overall.
Sei veramente molto simpatica e mi dai sempre mille idee 💓
Grazie mille Elena. È così bello avere una varietà di opzioni. Sento che apprezzeremo di più la nostra dieta. Grazie anche per tutto il supporto. 😍
This looks amazing I can not wait to try
Thanks so much ❤️
Great idea! Thank you..
I used to bake normal sourdough bread,before starting keto. Could i use my normal starter,maybe in larger quantity instead of yeast?? Thank you 😊❤
Hello...thank you so much. Oh it really depends on which diet your on...If doing low carb and you arnt gluten free then yes why not...the bread should turn out better ❤️
I love sourdough bread. I hope mine will look as nice as yours.
Yay...I'm sure yours will be beautiful too, thanks so much ❤️
Hello gorgeous!! 👋
This looks A.M.A.Z.I.N.G.!!! 👏👏👏👏
Great job!! 👍
Love & Hugs 🤗😘🤗😘🤗😘🤗😘
❤️💙💜 ~Lana
Gurrrrrl! I can't wait for your kitchen to be ready!
Thanks so much I enjoyed eating it lol
Love you so much
😍😘💝💖💞💕
@@CookwithMel1 I cannot wait either!! Love you, too, hon! 🥰
@@goodnewsketo178 love you more 😘 ❤️
@@CookwithMel1 love you most!! 😍
@@goodnewsketo178 🥰🥰🥰🥰
Is scoring necessary for the process, or is that just you showing off your amazing artistic skills? Love your videos, keep them coming!
Thanks so much Dwight. I don't think scoring is necessary but it is a traditional practice. I've seen at least one line across the bread 😊😊😊
This looks great, gonna try it. Wondering if this would work well to make stuffing (dressing) for Thanksgiving this week?
Yes it will. It's soft on the inside :))
Looks so good
Thanks Corry ❤️
*woooohooooo* 😁😁😁, dear Mel 😘😘, *this looks soooooooo delicious* ..... did you try to toast it in a Toaster already? 😁😇😊 I'm curious if I'm the only one (typical german to toast the bread!!) who wants to know this??
Now I have to re-watch your Sourdough Starter Video to write the recipe down for each day !! 😁😁😇😇😂🤣🤣🤣
Sending you and Chris a BIG BIG HUG for all the recipes and all the best wishes from Germany,
Ela 🤗
Big hugs to you Ela. Thank you so much. Yes it toasts well...I think it just needs a little longer. I like mine fried in butter lol.
Happy Baking 😊❤️😋😘💃❤️😍
Can’t wait to try this! I am curious if you tried to proof it to develop any flavor? Also can you add hard cheese or anything else like you can with traditional sourdough?
Thanks! I did proof a test loaf overnight and it rose about the same as the loaf in the video. When I baked it I thought it would swell more but it didn't...so I thought what's the point of proofing then.
Something to note though is that it just sat on my benchtop covered. I could have tried proofing it in the oven on a low heat. Hard cheese? Well I was going to do chocolate croissants first but would you rather see the jalapeno cheese loaf?
@@CookwithMel1 thanks Mel! Not proofing makes sense especially if the end result is the same! Oh jalapeño cheddar! You are speaking my language!! (Although chocolate sounds amazing too!
Hi Mel! This looks fantastic and so beautiful! I'm in day four of my sourdough starter and just now seeing that this bread requires oat fiber, which I can't do. I don't want to waste all the starter; what would you suggest? And thank you so much for putting up with me! 😵💫❤️
Aww Cynthia I love you.so much...please don't think you're a bother. Do you have basil seeds? I'm thinking if I used chia and almond flour you could sub the chia with basil? Xo
@@CookwithMel1 hi Mel yes I do have basil seeds. That would sub for the oat fiber? Would it take the same amount if so? Thank you as always! ❤️
Hi CapeCyn, lol, it sounds like Mel is trying to answer two questions at the same time! Busy gal
I listen to the video again. She said that oat fiber is one of the necessary ingredients so that it doesn’t come out like a flat pancake.
Here’s what I would do. Finish out the week of the starter.
And then put it in the fridge and take care of it like she said by feeding it weekly. It shouldn’t be too long before you get your oat fiber.
@@capecyn yay we are sorted.
@@judysbakeryandtestkitchen1654 Capecyn is allergic to oat fiber. She was looking for a substitute. We were speaking on Facebook and figured an alternative
I wi try this when I finish moving!
I hope you enjoy it Camille and happy moving! ❤️❤️❤️
What degrees do i set my oven to?
350F/ 176C
Mel,have you tried this recipe of yours without eggs? 🤔My almond sourdough loaf (different recipe) ended up more like a biscuit yesterday. I didn’t add dried yeast and I wonder if I over proofed my dough. My dough did really rise. I’m thinking of trying again today. Any thoughts, please?🙏🏽💕😘
Hi Liz...no I always add the eggs. In fact I don't really alter this recipe just because I I know what it tastes like and sometimes I just wish for it lol.
If it turned out like a biscuit it means you need something to give it that soft texture. It could be eggs or Greek Yogurt but I can't be sure cos I probably haven't tried the one you used 😊
@ Thank you Mel, So I’ve just tried your recipe without eggs, however I’ve divided it into 2 to make one loaf and some rolls. I made my sourdough starter with a teaspoon of a quinoa, teff and brown rice flour starter and used a tsp of honey. By day 7-8 it was really active, so I refrigerated my 2 portions. Today I have used all of my starter to make my almond and Oat Fibre bread, so I will see how it goes. I think this sourdough journey is definitely a lesson in patience and experimentation. I will try eggs and yoghurt next time. Thank you for responding Mel. 😘👍🏽💕
You're welcome Liz. Have you thought of subbing the eggs with chia eggs? I was just thinking the dry to wet ratio would be affected as well. Your starter sounds amazing by the way 😊😊😊
@@CookwithMel1 Oh Mel, the result was not to my taste at all🤦🏽♀️🤦🏽♀️🤦🏽♀️🙅🏽♀️🙅🏽♀️🙅🏽♀️ the rolls, I can somehow make do with, the bread (with oat fibre) however and taste is an experiment that I’ll banish to experience. A bit too challenging for my palate. I think I’ll stick with Almond flour and perhaps coconut flour in future and try with eggs👍🏽
Interestingly, my gluten free(but not keto friendly) Sourdough was a really great First try👍🏽👏🏽💕😘
Hello, the sour dough bread recipe sounds good always looking for the lowest carb bread. Can you substitute the oat flour for another flour. I try to stay away from grain if possible. Also the oat flour is a little high in carbs. Thanks
Hello Mikel, thanks so much. It's actually not Oat Flour, it's oat fiber which is zero Net carb and is pure fiber extracted from the oat plant. The alternative product you can use instead is Bamboo fiber. Thanks ❤️
Thank you. I did the same as the recipe bur it came very likweedy, I dont know why. Do you have any idea?
Sorry, could you repeat that. How did it come out?
I love the taste of Almonds and this sour dough bread is a hit looks delicious 🤤 ❤😂
Yay! Thanks so much ❤️
Wonderful video. Thank you so much! A friend of mine is asking if she could include some ingredients in this recipe, such as grated Parmesan, roasted garlic, and fresh, chopped rosemary, similar to a regular sourdough loaf that I just made, but she is diabetic and is trying to avoid carbs. At which point should she add her additional ingredients? Thank you so much I really enjoyed this video and I learned quite a bit. I might start offering gluten-free bread in my sales.
Thanks so much ❤️
She could add them after whisking the eggs. All those additional ingredients are low in carbs by the way 😉
Wow Mel!
Thanks Aleta ❤️
Hello. What is the Almond Flour Starter? Never we heard about.
Can be replaced?
Hello this is the almond flour starter. Yes it can be replaced. But if you use the starter you will never need honey to bloom the yeast again.
ruclips.net/video/LGnMEiySjGA/видео.html
I do have another recipe without the starter, here it is: ruclips.net/video/TVHhxVAv32A/видео.html
Thank you Mel! I only use whole psyllium husk. Any idea how much I would use instead of the powder?
I haven't tried it with whole psyllium husk but I would say the same amount. If the batter becomes too thick do add a little warm water at a time until the dough is sticky but stiff 😊😊😊
Hi Mel, I found almond flour with varying fat contents (e.g. partly deoiled) in Germany/Netherlands. What is the nutritional value of the flour you're using? Can't wait to start my keto starter. 🙋🏼♀️
Hello Marion I'm not sure which macro you would like to see so I will share the link so you can see all of it. It's the Kitkland brand from Costco. It's not the best but it's okay for me.
www.costco.com.au/Business-Delivery/Kirkland-Signature-Almond-Flour-Blanched-136kg/p/1214009_BD
Great thanks, so it's not the deoiled kind. Have a wonderful holiday season 💫
@MarionT.-ur8zp you're welcome...thanks I hope yours is just wonderful 💖 ❤️
Can you use traditional sourdough starter instead of almond flour starter?
Hello Kate...yes... in that case you would develop a starter with regular bread flour using just water and the flour. It won't be low carb though 😊
Any thoughts on adding ingredient’s to this like feta, tomato, herbs and garlic?
I'm curious to know how your bread turned out. Do you want to add the extra ingredients into the dough or lay it on top of the bread?
@@CookwithMel1 I will adjust until I like the amounts and then look at putting in a loaf pan with ingredients mixed into the bread mix.
I may also look at putting a batch in a muffin pan to have smaller sized.
This is a good base but I am always looking for a better blend for our family.
Hi, thank you for the recipe!
Can I substitute apple cider vinegar instead of the white vinegar? It’s the only ingredient I don’t have on hand.
Hello, you're welcome.
Yes apple cider vinegar would work just fine 🙂
Hi Mel, I made the recipe twice. Unfortunately my bread did not rise at all. Both attempts ended in a dense bread and undercooked center 😢
The first time my starter had very little bubbles. I still went ahead and used the top of each jar.
The second time I added more almond flour to the starter and left it on the counter by a warm stove. It bubbled so much! But again, the bread did not rise !
Any idea what went wrong?
This has never happened to so I'm not exactly sure but can I please check a couple of things especially since it didn't rise? Is your baking powder still okay? And did you feed your starter with almond flour and yeast? The almond flour alone is not strong enough.
I'm really sorry this happened 😔
Thank you for your response!
The baking powder doesn’t expire until next year.
The first time I made this bread, I added both the yeast and almond flour. But I didn’t get the same bubbles as you. So I added a bit of sugar to get some reaction. Then I used it to bake. The bread did not rise. I assumed something is not right with my starter.
The second attempt, yesterday, I took my starters from the fridge, put them on the counter by a heat source. Then I fed more than what you called for of almond flour (no yeast this time).
I wasn’t planning to bake, just to possibly fix the starter.
Then all of a sudden, both jars began to bubble and overflowed all over the counter. I hurried up and gathered my ingredients to bake, because I didn’t want to waste this amazing starter activity. Unfortunately, again it did not rise 😢
Please let me know what you think.
I was so excited to try this recipe 😢
I'm so confused as to why this didn't work...really. I have read your comment over and over again but I can't see where you went wrong, especially since you seem to have a very healthy starter. The one difference to me is that I always feed my starter with both almond flour and yeast, however the fact that your starter becomes nice and bubbly negates the difference.
I too am very disappointed Annie. I'm so sorry this didn't work for you. Have you tried the Sourdough bread with almond flour? I would hate for your starter to be wasted.
Hi Mel, i am really excited to bake yr dour dough keto bread. I have Auto Immune whst can i substidtute the oat fibre with, as you recommeneded something which i cant find in South Africs. Please help!
Oh yes there is a 1:1 substitute and its called Bamboo Fiber. It's been a while since I shopped in S.A. Can you get it there?
Can you use a Dutch oven to bake the bread?
To be honest I didn't try it in a Dutch oven, sorry I should have. But also I think it would work 😊
Why don’t you do rise before baking??? Just wondering
The bread turns out great without it 😊
Mel, at what degrees do you bake this bread? Thank you
Hey Susan 👋
350F/176C
You're welcome ❤️❤️❤️
They are lovely loaves! I used to love making my own whole wheat bread pre-keto. The higher cost of keto baking ingredients means I can't buy every ingredient, and psyllium husks/powder is one I've elected to not use. Is there a possibility of a substitution? If not, your bread looks delicious! Thanks for making it & sharing the recipe!
Thanks so much Jeane. A good substitute for psyllium husk powder is oat fiber or flax seed meal, the same amount. We also have other bread recipes available ❤❤❤
Can this work for pizza crust?
I haven't tried it to be honest but it should work.
So my question is do we continue to feed that starter for another go -- the liquid part that you don't use for the bread. That's what I would do with a traditional starter, so in my head it would be feasible, but if I need to discard the liquid and start over for a next bread, let me know.
Hello and no you would keep the starter...no discard required.
This bread looks so lovely!
I didn’t get very much foam like you did. Should I continue feeding my starter by doing day six and seven over?
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Oh thank you so much Judy and Larry.
I would feed it again. But I did use mine after 2 feeds with yeast and the bread turned out great. Also stir it vigorously making sure to scoop the bottom.
@@CookwithMel1 i didnt stir from the bottom. Spoon wasnt long enough. Thanks for the tip, Mel!
@@judysbakeryandtestkitchen1654 you're welcome. I hope it's looking better :)))
Hey Mel, can I sub oat flour with psyllium husk powder? Thanks!
Hey 👋
Oat fiber is a little different. Do you have ground chia seeds? I haven't tried psyllium husk to be honest
Hey Mel! How about an Indian Fry Bread?
Hi Patricia. I see Carb Manager has a recipe: www.carbmanager.com/recipe-detail/ug:b6be44ea-d435-65e4-6852-0c665c146553/low-carb-fry-bread-navajo-tacos
@@CookwithMel1 I'm not familiar with that site. Thanks! I will check it out. California, USA
Glad I could help. You're welcome anytime 😊
QUESTION: Do you wait for the yeast to raise the dough for an hour or two before putting it in the oven? Or Do you put the dough in the oven right after you've mixed all your ingredients and did your designs? I've never made that type of bread. I only made regular almond bread and when the recipe calls for yeast, it usually says to leave the dough to rise for an hour at room temperature before putting it in the oven.
Well, I tested proofing it as well and it really didn't make much of a difference. The magic happens in the oven and yes it went straight in the oven 😊
Can you use regular sourdough starter or does it have to be a special one
You can use regular if you like 😊😊😊
Oven temperature please
350F/176C
Can I substitute the egg for something else for vegans?? I am looking everywhere
Hi. Have you considered using chia eggs?
1 tsp chia to 3 tsp water makes 1 egg.
Combine then let it rest for 10 minutes
Thank you so much 😊
@@CookwithMel1thank you
Your recipe calls for 1 tsp of oil; Not in video, but I'm assuming it goes in the with egg mixture...
Hi Linda. The oil is to coat your hands and smooth out the dough.
@@CookwithMel1 Ok, thank you…..didn’t see it go IN the dough, so I wondered if it was used on your hands.
@@coffeewithlinda you're welcome 😊
What are the net carbs? Oat flour is not keto, so I’m concerned.
Hi Sondra...it's oat fiber...not oat four.
The nutrition guide is listed in the description box for all my recipes. Thanks 😊
Almond flour doesn't seem to rise as much as wheat flour
This is one of the best rising gluten free keto breads I've ever made. I'm sure wheat flour would rise better...but then you have high carb bread
Why is it so small? What about making the whole bread ball the same size as real sourdough is made?
My loaf measured 8" ... I think a regular soughdough loaf is 9"...how big do you want it to be please?
I must be the most baking challenged viewer! My dough was too wet and would not form a dome shape. My bread has nice flavor but flat. My eggs weren’t large so I had to add a 6th. So maybe that was too much liquid. Also the color of my bread is “taupe”. Waaaa! I failed!
Please add more dry ingredients (oat fiber) so the dough comes together
I found it was too wet too. I would not add the extra egg.
I agree...too wet add a little more dry ingredient to absorb moisture. Wish I could make it for you