PLEASE NOTE: This is not the recipe by I Don't Sugar Coat. The differences are the instant dried yeast, discard or no discard and the quantities of all the ingredients. If you follow me on Instagram or Facebook you would have witnessed the recipe being developed.
Unfortunately not...I tried it without yeast and it took so long to develop. You could maybe avoid it altogether and use recipes without it. We have like 30 bread recipes on the channel...see bread playlist 😊
@@CookwithMel1 Thank you for your prompt reply! How long would you say it took to develop without yeast? It might be worthed for those who miss sourdough and can't do yeast.
@@paxintegrityelizabethstoia8443 Actually it is very easy to develop sourdough without yeast. You can start the starter with buckwheat or amaranth initially, and when the starter is strong, start feeding it with lupin flour. Another option is to make wild yeast water from fruits, and another option is to start with yogurt or probiotic powder.
@@foodcurator Thank you for your suggestions. For me amaranth and buckwheat are out due to being higher glycemic than what my focus is, and I'm not sure about the presence of fructose in fruit, but I would consider the probiotic options! Would you be able to point me into the direction of a recipe or how to approach the process?
Hi Mel, thank you for sharing this. I did a Lupin flour sourdough starter for 11 days and then decided today that enough is enough and its a non starter🤦🏽♀️😅 so I have thrown my lupin starter away. I live in Edinburgh in Scotland so its quite cold here. The first few days of my lupin starter with a tiny bit of honey worked really well. I wasn’t keen on adding the dried yeast to be honest as I am trying to eat as naturally as possible. My coconut flour sourdough starter seems to be okayish and I made some tortilla’s with my discard. Even though the discard method is not really my thing 😊 I am also doing a quinoa starter which I have added a little bit of Teff flour to and which I may add Brown rice flour to, tomorrow. This Sourdough bread will be for my cheat days👍🏽 The experimental phase is wonderful. I’m enjoying the process. I will come back and share once I restart my Lupin sourdough starter👍🏽
Oh wow...I enjoyed the experiment too...it was like caring for several babies at once 🤣 Did you try microwaving it for 15 seconds? I found it helps. My lupin starter was the best of them all...it's such a lovely flour ❤️❤️❤️
@@cw1626 yes I saw the other recipe and it's good. Just the discard was an issue and also it won't be strong enough to make the bread eise. Thanks so much ❤️
This is great mel. Was looking for a lupin flour sour dough. Yrs. Ago l did a sour dough when l wasnt doing keto. Was so fun and delicious. I always said. Oh…..Time to feed my monster. 🤣🤣🤣 TFS. Love your videos mel. Hugs 😘🇨🇦🍁
Hello Mel, oh my gosh, just found it… so never mind about this post except for I love your channel…I love your channel and you expertise! I am on Keto and have lost 47lbs… I saw this video but I can not find your Lupin sourdough bread video!? Do you have that video.
Hi Mel! I’m baking my 1st loaf of sourdough bread. Quick question regarding storing the Lupin starter in the fridge…do I tighten the lids on the jars, or do I keep them loose?
Yeast and Flour Elena. If you have less than half the bottle left do add warm water to top it up. If it's very thin then just yeast and flour. Hope that makes sense x Ps: not sure if you saw that I learned a trick. If you're about to bake and have fed it...pop the starter in the microwave for 15 seconds and it will bloom even more
70 to 86F is quite acceptable. It needs to warm water...NOT cold so the yeast stays happy. Thanks DJ, I probably read my thermometer wrong. I should've just googled. My water is at 70F not 86F though
Thank you Mel for such an important recipe which i would like to try. I have 2 quick questions please: 1- Do you consider the bread that's made off this starter to be naturally fermented and as such it should contain Lactobacillus and/or some other healthy bacteria? if yes, would the same starter prep procedure work if i used half Lupin flour, and half whole wheat? (I wouldn't mind the carb in the wholewheat if the bread is fermented especially since half the ingredients are Lupin) 2-What exactly is the role of the 2nd container?! I did not notice any reference to it except when you added it at day 2! I will check your other videos, you seem to be a real pro: very good explanation, good humor, and charismatic! - Good Luck
Hello, thanks so much ❤️ Sure... 1. The interesting thing is that Lupin flour on its own did ferment. I only added the yeast to speed up the process. I have not researched Lupin/Healthy bacteria but because it does ferment there is at least a smaller amount compared to other starters. Honestly I think you will get amazing results with the Lupin/Wholewehat combo. 2. Traditionally a portion of a starter is discarded when feeding. I wanted to be able to save all of the starter to prevent waste. If you have a large jar why not use that. I just needed to make it simple visually for those who were used to the discard method. I had so much fun with this and I hope you do too. Thanks again 😊😊😊
@@CookwithMel1 is that always needed? I have a regular sourdough starter that I just feed with water & flour. I'm just trying to see if it's a necessity or if water & flour like the regular will work.
@@p.e.b7705 it's up to you at the end of the day. You could alternate if you like. My goal is to have a strong starter, reason being I use it whenever a recipe calls for yeast, so I can avoid using honey altogether.
@@p.e.b7705 Remember your regular sourdough starter has regular flour with gluten so it will be strong enough. The keto sourdough starter is cultivated from ground nuts (almond flour). It's amazing that it's even possible 😊
@@CookwithMel1 so why do you need to add powdered yeast to it? Bread sourdough is different from yeast Baker's yeast turns the sugar into alcohol (a very low volume which evaporates away as the dough is baked) and into carbonated gas. Sourdough starters turn the sugar into carbonated gas and lactic (and acetic) acid, which give this bread its sour flavor.
@@cathypang1984 I wasn’t being disrespectful. Mel added her clarification after my comment and pinned it to the top. I hadn’t heard or seen one from her until after I posted. I like Mel and enjoy her posts. If you read further you will see I thanked her for her clarification.
PLEASE NOTE: This is not the recipe by I Don't Sugar Coat. The differences are the instant dried yeast, discard or no discard and the quantities of all the ingredients. If you follow me on Instagram or Facebook you would have witnessed the recipe being developed.
Hi, Mel. Is there a starter recipe that works without yeast? (Some people can't have yeast). Thank you.
Unfortunately not...I tried it without yeast and it took so long to develop. You could maybe avoid it altogether and use recipes without it. We have like 30 bread recipes on the channel...see bread playlist 😊
@@CookwithMel1 Thank you for your prompt reply! How long would you say it took to develop without yeast? It might be worthed for those who miss sourdough and can't do yeast.
@@paxintegrityelizabethstoia8443 Actually it is very easy to develop sourdough without yeast. You can start the starter with buckwheat or amaranth initially, and when the starter is strong, start feeding it with lupin flour. Another option is to make wild yeast water from fruits, and another option is to start with yogurt or probiotic powder.
@@foodcurator Thank you for your suggestions. For me amaranth and buckwheat are out due to being higher glycemic than what my focus is, and I'm not sure about the presence of fructose in fruit, but I would consider the probiotic options! Would you be able to point me into the direction of a recipe or how to approach the process?
Thank you Mel for taking care of us allergic to lectins!!! Love you ❤❤❤❤❤
You're.most welcome ❤️
Hi Mel, thank you for sharing this. I did a Lupin flour sourdough starter for 11 days and then decided today that enough is enough and its a non starter🤦🏽♀️😅 so I have thrown my lupin starter away.
I live in Edinburgh in Scotland so its quite cold here. The first few days of my lupin starter with a tiny bit of honey worked really well. I wasn’t keen on adding the dried yeast to be honest as I am trying to eat as naturally as possible.
My coconut flour sourdough starter seems to be okayish and I made some tortilla’s with my discard. Even though the discard method is not really my thing 😊
I am also doing a quinoa starter which I have added a little bit of Teff flour to and which I may add Brown rice flour to, tomorrow. This Sourdough bread will be for my cheat days👍🏽
The experimental phase is wonderful. I’m enjoying the process. I will come back and share once I restart my Lupin sourdough starter👍🏽
Oh wow...I enjoyed the experiment too...it was like caring for several babies at once 🤣
Did you try microwaving it for 15 seconds? I found it helps.
My lupin starter was the best of them all...it's such a lovely flour ❤️❤️❤️
Yay, Mel! Now that is what I'm talking about!! Thank you so much for all your hard work 🥰
You're most welcome Cathy. I know you've been waiting for this ❤️❤️❤️
Thank you Mel! This is the one I’ve been waiting for and looking forward to the bread recipe.
You're welcome Donna. Yes the bread recipe will be out soon 😊
I'm really looking forward to trying this recipe! Thank you. I love that you don't discard.
You're.most welcome. It had to be so because Lupin flour is expensive. Thanks ❤️
@@CookwithMel1 I totally agree. I couldn't do the other sourdough starter I had found. I can not waste lupin either. ☺️
@@cw1626 yes I saw the other recipe and it's good. Just the discard was an issue and also it won't be strong enough to make the bread eise. Thanks so much ❤️
Wow this is one of the best tutorials I’ve seen!!!🎉 Planned out perfectly😉 Amazing Mel
Thank you Sir ❤️
Hello dahhhhling 👋
Awesome results!! 👏👏👏 I hope this starter will provide a loaf as gorgeous as the other starter! 😍
Love ya!! ❤️💙💜 ~Lana 🤗💋😘🤗💋😘
Dahhling! Thanks so much babe.
I'm truly amazed by Lupin flour, it is so responsive lol.
Love, hugs and kisses for today
😘❤💚💙💜🙊💋💃
Than you so much. I can not wait to try this
You're welcome Patricia 😊 ❤️
You so good Mel …. Very patient looks good 👍 😊
Thank you, I enjoyed the process very much 😊
Love, Love Love youre Chanel 🙈😘
Thanks Corry. We are very grateful for your support. Much appreciated 😍😍😍
I’ll get on eBay and order some Lupin flour. What a great idea, which I have found you always have. Love you 😘 guys 🥰
You won't be sorry Mrs H. Lupin Flour is a great flour. I hope you enjoy the process, thanks so much lobe you too 😘😘😘
*These starters come out so well its amazing! still eyt to try some lupin flour! hope we can get osme here soon* 💪👍
Thanks so much I hope you do!
Hoping to try this soon. I want to use up the lupin flour i have in the fridge.
Nice Judy ❤️
This is great mel. Was looking for a lupin flour sour dough. Yrs. Ago l did a sour dough when l wasnt doing keto. Was so fun and delicious. I always said. Oh…..Time to feed my monster. 🤣🤣🤣 TFS. Love your videos mel. Hugs 😘🇨🇦🍁
Aww Sheryll thank you ever so much. I found the process fun too looking after my baby lol. I hope you enjoy the recipe ❤❤❤
Hello Mel, oh my gosh, just found it… so never mind about this post except for I love your channel…I love your channel and you expertise! I am on Keto and have lost 47lbs… I saw this video but I can not find your Lupin sourdough bread video!? Do you have that video.
Thanks so much!! And a huge congratulations on your weight loss. Sure it's in the Bread playlist:
ruclips.net/video/jVlG_9nLDDU/видео.html
You can freeze normal sourdough starter... might be worth testing for this one if you don't eat a lot of bread
Nice tip Kerry, thanks so much. You're right it should freeze very well.
Hi Mel! I’m baking my 1st loaf of sourdough bread. Quick question regarding storing the Lupin starter in the fridge…do I tighten the lids on the jars, or do I keep them loose?
Hi Denise. I normally close them. Shake the bottle every couple days and feed at least once a week if not using it.
You mention to feed weekly…just with flour or yeast and flour?
Yeast and Flour Elena. If you have less than half the bottle left do add warm water to top it up. If it's very thin then just yeast and flour. Hope that makes sense x
Ps: not sure if you saw that I learned a trick. If you're about to bake and have fed it...pop the starter in the microwave for 15 seconds and it will bloom even more
Hello, just found your channel. So there is no discard?
Welcome to the channel 😀
That's correct....no discard ❤️
That’s amazing!
Thanks ❤️
Hi Mel, I'm pretty sure 30C is equal to about 86F, not 70F.
That would explain a lot. Because 70°F isn’t very warm. Thank you very much!
70 to 86F is quite acceptable. It needs to warm water...NOT cold so the yeast stays happy. Thanks DJ, I probably read my thermometer wrong. I should've just googled. My water is at 70F not 86F though
Thank you Mel for such an important recipe which i would like to try. I have 2 quick questions please:
1- Do you consider the bread that's made off this starter to be naturally fermented and as such it should contain Lactobacillus and/or some other healthy bacteria?
if yes, would the same starter prep procedure work if i used half Lupin flour, and half whole wheat? (I wouldn't mind the carb in the wholewheat if the bread is fermented especially since half the ingredients are Lupin)
2-What exactly is the role of the 2nd container?! I did not notice any reference to it except when you added it at day 2!
I will check your other videos, you seem to be a real pro: very good explanation, good humor, and charismatic! - Good Luck
Hello, thanks so much ❤️
Sure...
1. The interesting thing is that Lupin flour on its own did ferment. I only added the yeast to speed up the process. I have not researched Lupin/Healthy bacteria but because it does ferment there is at least a smaller amount compared to other starters. Honestly I think you will get amazing results with the Lupin/Wholewehat combo.
2. Traditionally a portion of a starter is discarded when feeding. I wanted to be able to save all of the starter to prevent waste. If you have a large jar why not use that. I just needed to make it simple visually for those who were used to the discard method.
I had so much fun with this and I hope you do too. Thanks again 😊😊😊
Ofc!, especially with your lively presentation, it's entertauning and fun ❤
Entertaining*
@@CookwithMel1so much additional info in the comments…. Well researched I can tell😉 I really need to try this starter 😊 Amazing Mel!!
Thanks so much @webfacility ❤️
When you feed it once a week do you add yeast still or just flour & water.
I feed it with flour water and yeast
@@CookwithMel1 is that always needed? I have a regular sourdough starter that I just feed with water & flour. I'm just trying to see if it's a necessity or if water & flour like the regular will work.
@@p.e.b7705 it's up to you at the end of the day. You could alternate if you like. My goal is to have a strong starter, reason being I use it whenever a recipe calls for yeast, so I can avoid using honey altogether.
@@p.e.b7705 Remember your regular sourdough starter has regular flour with gluten so it will be strong enough.
The keto sourdough starter is cultivated from ground nuts (almond flour). It's amazing that it's even possible 😊
If you are going to add the instant yeast, what’s the point of doing all those 7 days of work? And how is that even called “sourdough” yeast?
Sure...why don't you make it without yeast so you can call it sourdough then?
Sadly my first day of my starter grew so much it exploded out of the top
That's actually a good thing. I hope you're able to transfer it to a bigger jar 😊😊😊
I feel like I was in groundhogs day
It's useful for people who just want instructions for a specific day 😊
I see yeast feeding here. Łupin flour is only it's food.
It's not SOURdough starter
It is. You're the only one who thinks it's not
@@CookwithMel1 so why do you need to add powdered yeast to it? Bread sourdough is different from yeast
Baker's yeast turns the sugar into alcohol (a very low volume which evaporates away as the dough is baked) and into carbonated gas. Sourdough starters turn the sugar into carbonated gas and lactic (and acetic) acid, which give this bread its sour flavor.
This is keto channel. We don't use regular flour so have to compensate for that
@@CookwithMel1 ok, but for health reasons I am interested in how flour is processed by microorganisms.
Congratulations on your nice looking loaf
Mel - you should give credit to “I Don’t Sugarcoat who developed this recipe.
It's quite different to I Don't Sugar Coat's recipe. This is my own. I made sure 😊
@@CookwithMel1 ok! Thanks for clarifying that. 😊
That's not nice...Mel didn't even get to her recipe for the sourdough bread. She wouldn't do that. Give Mel a chance!
@@cathypang1984 I wasn’t being disrespectful. Mel added her clarification after my comment and pinned it to the top. I hadn’t heard or seen one from her until after I posted. I like Mel and enjoy her posts. If you read further you will see I thanked her for her clarification.
Thanks Susan and Cathy ❤️❤️❤️