Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.
Well, I didnt know about this video of yours before I started my bread on Friday morning! So, I started baking your 100% spelt sourdough, but didnt plan it right, only had 140g spelt.... so I added 60g rye and 300g whole wheat and otherwise followed your 100% spelt recipe! Wish I had seen this video earlier on Friday! My 2 doughs are in the fridge now and will bake them on Saturday! Will let you know how they turn out! Thanks for your amazing videos!!
Dear Elly! I love your films and how you explain everything. I just started baking my bread with sourdough and it's wonderful to follow you not only in your soap films but also in your bread films - wonderful!!! Thanks a lot for sharing all your wonderful experience! Because I live up in the mountains in Switzerland, we have very very dry air and so it is a little tricky with making the perfekt bred. But with your infomation here it will work for sure! Cheers, Katja
Amazing story on you visit with your friend and the farm trip. Thank you Steve and family for sharing your recipe with Elly. I'm going to feed my hard red wheat with rye. I am going to try this recipe. As well at the 1/3 equal part rye, spelt, whole wheat...which is already started last night. 😊 Elly I really enjoyed this very very much, especially watching the time release of rising baking bread in the oven. The love and joy you have in your videos is so special 💖 thank you 😊
Thank you Dianne, I'm so pleased you loved this video. Wow, it was a special trip for me. I'll never forget it. Steve and Tan are wonderful humans and I'm so lucky to be able to bake with their beautiful grains.
Very nice Elly! I bought a Mockmill 200 here locally in Canada because of your videos, making bread very similar to this (with the exception of adding Khorasan wheat :)
I like the tastes, smells of adding, Chia, Millet, Buckwheat, Quinoa Brown Rice into the mix, in all variations, stick to 1% Max, as any more I find the need to add gluten flour to get the spring if I add more. I use a tad of Olive oil on my hands, as I find my hand appreciate it more, less post dryness is my issue.
Ellys thank you so much for your videos. They have given me courage not to give up on making bread. And eating a wholesome simple tasty bread, after avoiding it for years due to health issues, actually I was eating rice cakes as replacement until I couldn't find it during the lockdown, then I came across sourdough recipes, which reminded me of my childhood years, how grandma made sourdough bread. Thank you again, so grateful for your channel and sharing with us..
Thanks so much Therese, I'm so glad you're finding the channel inspiring and helpful. These whole grain sourdoughs are such amazing food! I don't think you can go wrong with them.
Wow, they look amazing and I am sure they taste delicious 😋 I have to try that recipe. Thank you 🙏 you always make it so easy to make. I just made a loaf of spelt, rye, whole wheat bread but it was too sticky to handle it rise up but then it just went down. So I ended up with a square low loaf of bread. Have a good day.
Oh my goodness, thank you!! Wow, I am absolutely blown away by your support and kind words. I'm so glad you enjoyed this video. It was a special one. Many thanks again. I will put the funds to good use buying more lovely grains and making more videos!
I’m making this recipe as I type! Excited to see how it comes out. Thank you for posting this video! I did make some tweaks to the formula. I’m sticking with the 80% water for now and 2.2% salt, as I like a bit more, and 20% of my regular sourdough starter (not rye). The total flour was from freshly milled hard white, red fife, spelt & rye. I also added some honey as you suggested in the video and 5% of very coarsely milled malted barley for flavor and texture that I was just turned on to recently. Thanks again!
Ooh, that sounds amazing!!! You might like this recipe too, it's a gorgeous wheat, spelt and rye combo I learned of a Polish woman ruclips.net/video/O14z7JiXuXM/видео.html
I am from the USA in state of Mississippi, I'm bought my first grain mill wonderfully I love it I've made muffins.the sourdough bread making scares me but I want to learn .
I can't wait to give this recipe a try! I have all of those grains right now so I'm ready to go. I'm so glad you are recovered and back to making vidoes.
Wow they look beautiful you always make amazing bread I love rye bread thanks for sharing the recipe I will definitely try and make a couple. Take care
Great video, Elly. Thank you. I made what I’m now calling Burrum bread, used 85 hydration as you did, used a 1 lb pan so it really sprang, and it looks and tastes great. Quite impressive. I like the flour blend a lot. Next I’ll try a free form loaf and hope it won’t spread too much.
Oh that's wonderful, Arlo! Thank you, I'm so glad you tried and enjoyed this. Steve would be happy to know this! It probably will spread a bit if baked free form, but you could reduce the hydration to 75-80% to help with that. If you do the fridge proof it should bake up very nicely as a free form loaf. Have fun!
Thank you, Elly! I have enjoyed your channel and have learned so much from you. I wanted to try Farmer Steve's recipe and it is a winner! I used the lower amount of hydration and substituted Kamut for the spelt. My starter was fed whole wheat rather than rye, though some of my previous feedings have been rye - I kind of just use whatever I have handy at the time. My bulk fermentation took about 8 hours to get to 70% (I kind of just forgot about it and let it do its thing - my house is about 68 degrees farenheit). I did a pre-shape, let it sit for 30 minutes, and then shaped it into a log shape for my oval bannetons. Then I popped them into the fridge overnight covered with a towel and they had about a 13 hour cold retard. I baked them in a pre-heated covered dutch oven for 40 minutes at 450 degrees farenheit and I am happy with the results. I did throw in a handful of ice cubes into the dutch oven for steam. Crispy crust, a bit chewy, a nice even crumb (we don't really care for holes here!) and soft inside. And tasty! Just wanted to share - I think this is a very nice recipe that can turn out using different techniques no matter where you live. I am in Utah in the US at an elevation of 5000 ft. Thank you for sharing your experiments with us and taking the time to make these videos.
Kim, that's fantastic! Steve would be very pleased to read this. I keep telling him how everyone around the world loves his recipe! So much fun. I'm so glad you made this, and made it your own way. Just my style :) Keep up the great work.
Thanks for this Elly and Happy New Year. I made this just now. After 35 min mine looked even lighter than yours. Left it for another 15 min actually. I only made one. I covered the pan with a rectangular tray for the first 10 min to trap the steam. ( My dough was only halfway in the pan to start with.) Haven’t cut it yet but I would love to know what knife you use. Not sure if you have mentioned this sometime. Usually by the time I reach the bottom of the loaf my knife refuses to go through the crumb and I have a fight on my hands.
Hi, my knife is a victorinox. It's here in the bread making equipment section (affiliate links) AU www.amazon.com.au/shop/ellyseverydaysoapmaking USA www.amazon.com/shop/ellyseverydaysoapmaking
Dear Elly, Thank you for sharing your wonderful baking experience with us. You are truly a wonderful person. I wish you lived in Denmark. Then I could come and taste :-) /Stephen
Hello Elly and fellow bread makers. Let me share with you something from the past : The English word LORD comes from the old English word “hleafweard” or "loaf ward" and the lords were meant to make sure that everyone was fed and taken care of. And the word LADY came from the word “hleafdige” or loaf kneader. the source is a you tube channel "Tasting history with Max Miller" and it was about making bread with hog's blood!!!!!!!!! Have fun everybody!!!!
I make sourdough with wheat perfectly. I am trying to do spelt and it isn't working. It is very sticky and I can't even shape it it is like a pancake. I live in Canada I wonder if our spelt is different than yours? I used white spelt not whole wheat because I couldn't find it. White should be easier to work with I would think? When I was shaping the loaf I used wheat bread flour in order to get it to have any shape all all
Hi Lindsay, I've heard that Canadian spelt doesn't require as much water as the Australian varieites, so definitely try reducing that. Also white spelt will have a lot less bran in it, so will absorb less water too! I hope it works out better for you next time! For what it's worth, I find whole spelt flour quite easy to work with. Easier than wheat in some ways! Once you get the hydration right you'll love it.
Hi Elly! Thanks so much for your channel. Could you please help me understand the degrading of nutrients in flour over time, if left at room temperature, if in fridge or frozen. I have heard that 90% of nutrients are gone in 36 hours. But by the time you mill the flour, let the sour dough work and bread prove and by the time you eat it all, it can easily be over 36 hours.
Great question, but I don't know the answer to that unfortunately. I find it hard to believe that the nutrients would degrade that fast though. Things like minerals in the flour (of which there are many in unrefined whole grain flour) wouldn't go anywhere in a hurry.
I just checked in the fridge and both loaves have risen considerably, I think it's a definite bake this afternoon, I think next time, I'll do as you say and reduce the first part and pop in the fridge sooner, or just leave as a next day bake, o ly asked as I thought I wouldn't be able to do it as stated LOL
Hi, yes you could but it doesn't have as much gluten strength so it may not rise as much. It would be a wonderful loaf with incredible nutrition though!
Hi Elly! I have a good friend with very sensitive hearing and would love to get something like what you are wearing for her perhaps for her birthday next year. Would you please tell me what those are called? I don't even know how to look up such a thing! Thanks -- and thanks, as always, for sharing your wonderful bread baking tips and tricks! -- Michele in Austin, Texas
I love your videos! I notice you seem to weigh your grain before it's milled. I've always weighed the flour itself and I'm wondering if there is a difference. Can you tell me?
Hi Diane, thank you! There's no difference apart from me not wanting to have any leftover flour after I mill what I need for baking that day. I'd prefer to have all of my flour as fresh as possible! You can use either method. 100g grain will give you 100g flour :)
I’ve used this recipe a couple of times. Have you ever tried to add butter? Or are you vegan? I just did this recipe and added 5 g of psyllium husks (which means I needed more liquid, and last time 10 g made it to gummy) so I compensated for the liquid by adding 100 g of honey and about 57 g of butter to each loaf. I did the method I saw in another video where you add the starter after the autolyse by folding in. Then, after several stretch and folds, I added half a stick of softened butter to each loaf. Folding it in, tightening the boule. I did get the best rise I have had so far. But of course there were some bubbles with the butter. But I am excited to try it. It’s in the oven right now. My main question is, after you take them out of the tins and put them back in the oven, you say 45 minutes have passed. I’m assuming you meant 15 minutes added to the 30 you started with? Just want to clarify.
Hi, yes that's right, 45 minutes total bake time. I don't use butter or fats generally in my baking. I like to eat a whole food plant based type of diet predominantly. Sometimes I add small amounts of fats of various kinds, but generally I prefer my doughs made lean style.
Thank you Paul, I would love to but it's one of only two ever made! My father made one of these each for my Mum and I. I will tell him about your comment, he'll be very pleased :)
All of your breads look absolutely divine! I have a challenge for you. A keto sourdough bread that doesn’t have a gross amount of baking powder or baking soda. Ummm!
Hmm, I'd have to know what Keto bread means first. Sounds like a challenge indeed! Does that mean no grains? Bread is all about grain and flour for me :)
My sour dough doesn't have any exposure to BP or BS, the yeast (rising agent) is strictly from the starter that only has Rye/Wheat/Water for it's ingredients.
Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill
Thanks for watching, please see the video description for more information and links.
Well, I didnt know about this video of yours before I started my bread on Friday morning! So, I started baking your 100% spelt sourdough, but didnt plan it right, only had 140g spelt.... so I added 60g rye and 300g whole wheat and otherwise followed your 100% spelt recipe! Wish I had seen this video earlier on Friday!
My 2 doughs are in the fridge now and will bake them on Saturday! Will let you know how they turn out!
Thanks for your amazing videos!!
Sounds great!
BTW, both loaves turned out great..... 😃
Love Organic Kamut & Spelt 😊
Dear Elly! I love your films and how you explain everything. I just started baking my bread with sourdough and it's wonderful to follow you not only in your soap films but also in your bread films - wonderful!!! Thanks a lot for sharing all your wonderful experience! Because I live up in the mountains in Switzerland, we have very very dry air and so it is a little tricky with making the perfekt bred. But with your infomation here it will work for sure! Cheers, Katja
Thank you so much Katja! I appreciate your kind feedback very much. Glad you're here!
Amazing story on you visit with your friend and the farm trip. Thank you Steve and family for sharing your recipe with Elly. I'm going to feed my hard red wheat with rye. I am going to try this recipe.
As well at the 1/3 equal part rye, spelt, whole wheat...which is already started last night. 😊
Elly I really enjoyed this very very much, especially watching the time release of rising baking bread in the oven.
The love and joy you have in your videos is so special 💖 thank you 😊
Thank you Dianne, I'm so pleased you loved this video. Wow, it was a special trip for me. I'll never forget it. Steve and Tan are wonderful humans and I'm so lucky to be able to bake with their beautiful grains.
Yes indeed, an incredibly special few days with wonderful people! ❤
Thanks for all your teaching me 😊
My pleasure 😊
Very nice Elly! I bought a Mockmill 200 here locally in Canada because of your videos, making bread very similar to this (with the exception of adding Khorasan wheat :)
Lovely!
I like the tastes, smells of adding, Chia, Millet, Buckwheat, Quinoa Brown Rice into the mix, in all variations, stick to 1% Max, as any more I find the need to add gluten flour to get the spring if I add more.
I use a tad of Olive oil on my hands, as I find my hand appreciate it more, less post dryness is my issue.
Ellys thank you so much for your videos. They have given me courage not to give up on making bread. And eating a wholesome simple tasty bread, after avoiding it for years due to health issues, actually I was eating rice cakes as replacement until I couldn't find it during the lockdown, then I came across sourdough recipes, which reminded me of my childhood years, how grandma made sourdough bread. Thank you again, so grateful for your channel and sharing with us..
Thanks so much Therese, I'm so glad you're finding the channel inspiring and helpful. These whole grain sourdoughs are such amazing food! I don't think you can go wrong with them.
You are so right
Wow, they look amazing and I am sure they taste delicious 😋 I have to try that recipe.
Thank you 🙏 you always make it so easy to make. I just made a loaf of spelt, rye, whole wheat bread but it was too sticky to handle it rise up but then it just went down. So I ended up with a square low loaf of bread.
Have a good day.
Sounds like you may have needed to bake it sooner :)
I love Australia, I love your channel and I love your positive style. Thank you so much!
Oh my goodness, thank you!! Wow, I am absolutely blown away by your support and kind words. I'm so glad you enjoyed this video. It was a special one. Many thanks again. I will put the funds to good use buying more lovely grains and making more videos!
I’m making this recipe as I type! Excited to see how it comes out. Thank you for posting this video! I did make some tweaks to the formula. I’m sticking with the 80% water for now and 2.2% salt, as I like a bit more, and 20% of my regular sourdough starter (not rye). The total flour was from freshly milled hard white, red fife, spelt & rye. I also added some honey as you suggested in the video and 5% of very coarsely milled malted barley for flavor and texture that I was just turned on to recently. Thanks again!
Ooh, that sounds amazing!!! You might like this recipe too, it's a gorgeous wheat, spelt and rye combo I learned of a Polish woman ruclips.net/video/O14z7JiXuXM/видео.html
I am from the USA in state of Mississippi, I'm bought my first grain mill wonderfully I love it I've made muffins.the sourdough bread making scares me but I want to learn .
You can do it! It takes some getting used to, but once you get the knack, you'll do great :)
I can't wait to give this recipe a try! I have all of those grains right now so I'm ready to go. I'm so glad you are recovered and back to making vidoes.
Thank you Lori, it's been a bit frustrating having to go slow during the last month, but I'm getting there!
Beautiful
Thank you
They look beautiful..I will try to apply this recipe..Thank you Alice for sharing the recipe
You're welcome, enjoy!
Wow they look beautiful you always make amazing bread I love rye bread thanks for sharing the recipe I will definitely try and make a couple. Take care
Thank you Antionette, have fun making these!
@@ellyswholegrainsourdough
Thank you Elly love watching your videos take care .
Great video, Elly. Thank you. I made what I’m now calling Burrum bread, used 85 hydration as you did, used a 1 lb pan so it really sprang, and it looks and tastes great. Quite impressive. I like the flour blend a lot. Next I’ll try a free form loaf and hope it won’t spread too much.
Oh that's wonderful, Arlo! Thank you, I'm so glad you tried and enjoyed this. Steve would be happy to know this! It probably will spread a bit if baked free form, but you could reduce the hydration to 75-80% to help with that. If you do the fridge proof it should bake up very nicely as a free form loaf. Have fun!
I've been looking forward to this video :)
Thanks Sarah, that's so nice to hear. I have been frustrated by illness, so finally getting it done is wonderful!
@@ellyswholegrainsourdough I understand! Glad you're on the mend.
What a wonderful trip. The bread looks amazing!❤
Thanks Ellen :)
Thank you, Elly! I have enjoyed your channel and have learned so much from you. I wanted to try Farmer Steve's recipe and it is a winner! I used the lower amount of hydration and substituted Kamut for the spelt. My starter was fed whole wheat rather than rye, though some of my previous feedings have been rye - I kind of just use whatever I have handy at the time. My bulk fermentation took about 8 hours to get to 70% (I kind of just forgot about it and let it do its thing - my house is about 68 degrees farenheit). I did a pre-shape, let it sit for 30 minutes, and then shaped it into a log shape for my oval bannetons. Then I popped them into the fridge overnight covered with a towel and they had about a 13 hour cold retard. I baked them in a pre-heated covered dutch oven for 40 minutes at 450 degrees farenheit and I am happy with the results. I did throw in a handful of ice cubes into the dutch oven for steam. Crispy crust, a bit chewy, a nice even crumb (we don't really care for holes here!) and soft inside. And tasty! Just wanted to share - I think this is a very nice recipe that can turn out using different techniques no matter where you live. I am in Utah in the US at an elevation of 5000 ft. Thank you for sharing your experiments with us and taking the time to make these videos.
Kim, that's fantastic! Steve would be very pleased to read this. I keep telling him how everyone around the world loves his recipe! So much fun. I'm so glad you made this, and made it your own way. Just my style :) Keep up the great work.
Thanks for this Elly and Happy New Year. I made this just now. After 35 min mine looked even lighter than yours. Left it for another 15 min actually. I only made one. I covered the pan with a rectangular tray for the first 10 min to trap the steam. ( My dough was only halfway in the pan to start with.) Haven’t cut it yet but I would love to know what knife you use. Not sure if you have mentioned this sometime. Usually by the time I reach the bottom of the loaf my knife refuses to go through the crumb and I have a fight on my hands.
Hi, my knife is a victorinox. It's here in the bread making equipment section (affiliate links)
AU www.amazon.com.au/shop/ellyseverydaysoapmaking
USA www.amazon.com/shop/ellyseverydaysoapmaking
Thank you so much for that. By the way my bread turned out very good with a very nice rise. Your recipes are always lovely.
Dear Elly, Thank you for sharing your wonderful baking experience with us. You are truly a wonderful person. I wish you lived in Denmark. Then I could come and taste :-) /Stephen
Oh thank you so much Stephen, you've made my day. If you ever come to Australia feel free to get in touch!
Great video, thanks. U said u leave till the morning to cut. How is it stored and how would you storr it after you cut into it. Thanks :)
Thanks. This older video of mine explains ruclips.net/video/ByLh5TaOCKs/видео.html
Fantastic Looking Loaves...lots of steps. Do you think I could skip the Refrigerater step last
done? I will try. Aria
Yes, you sure can! Check out my other videos, many of them the bread is made in one day.
Yum
It sure was, thank you.
Hello Elly and fellow bread makers. Let me share with you something from the past : The English word LORD comes from the old English word “hleafweard” or "loaf ward" and the lords were meant to make sure that everyone was fed and taken care of. And the word LADY came from the word “hleafdige” or loaf kneader. the source is a you tube channel "Tasting history with Max Miller" and it was about making bread with hog's blood!!!!!!!!! Have fun everybody!!!!
So interesting! Thanks for those gems Despina!
It really looks great. Can you use this recipe for artisan bread as well? Cheers!
Yes absolutely! Just place into a banneton for proofing and bake on a tray or pizza stone.
Thank you, Elly. One more thing. Since I don’t have a mill at home, can I just use a store bought whole grain flours? Cheers!
Yes of course, just keep them in the fridge or freezer for the best shelf life.
I make sourdough with wheat perfectly. I am trying to do spelt and it isn't working. It is very sticky and I can't even shape it it is like a pancake. I live in Canada I wonder if our spelt is different than yours? I used white spelt not whole wheat because I couldn't find it. White should be easier to work with I would think? When I was shaping the loaf I used wheat bread flour in order to get it to have any shape all all
Hi Lindsay, I've heard that Canadian spelt doesn't require as much water as the Australian varieites, so definitely try reducing that. Also white spelt will have a lot less bran in it, so will absorb less water too! I hope it works out better for you next time! For what it's worth, I find whole spelt flour quite easy to work with. Easier than wheat in some ways! Once you get the hydration right you'll love it.
Hi Elly! Thanks so much for your channel. Could you please help me understand the degrading of nutrients in flour over time, if left at room temperature, if in fridge or frozen. I have heard that 90% of nutrients are gone in 36 hours. But by the time you mill the flour, let the sour dough work and bread prove and by the time you eat it all, it can easily be over 36 hours.
Great question, but I don't know the answer to that unfortunately. I find it hard to believe that the nutrients would degrade that fast though. Things like minerals in the flour (of which there are many in unrefined whole grain flour) wouldn't go anywhere in a hurry.
Hi Elly, would it be possible to leave in the fridge for 2 days instead of the 1 before baking?
Possibly, but I’d keep the first ferment a bit shorter and make sure the fridge isn’t opened too much if the weather is warm :)
I just checked in the fridge and both loaves have risen considerably, I think it's a definite bake this afternoon, I think next time, I'll do as you say and reduce the first part and pop in the fridge sooner, or just leave as a next day bake, o ly asked as I thought I wouldn't be able to do it as stated LOL
that sounds good. It's all a work in progress.
Hi, thank you for recipe. Loved hearing about your trip. Are you able to use einkorn whole wheat flour for the whole wheat flour in this recipe?
Hi, yes you could but it doesn't have as much gluten strength so it may not rise as much. It would be a wonderful loaf with incredible nutrition though!
@@ellyswholegrainsourdough thank you :)
Hi Elly! I have a good friend with very sensitive hearing and would love to get something like what you are wearing for her perhaps for her birthday next year. Would you please tell me what those are called? I don't even know how to look up such a thing! Thanks -- and thanks, as always, for sharing your wonderful bread baking tips and tricks! -- Michele in Austin, Texas
You can look on Amazon for ear protection. I have them when I go to the gun range to practice
@@kellywalton4195 Thank you!!
Thanks so much Michele, these are just safety ear muffs from the hardware shop. I use them when I use the blender too ;)
@@ellyswholegrainsourdough Thanks, Elly!
I love your videos! I notice you seem to weigh your grain before it's milled. I've always weighed the flour itself and I'm wondering if there is a difference. Can you tell me?
Hi Diane, thank you! There's no difference apart from me not wanting to have any leftover flour after I mill what I need for baking that day. I'd prefer to have all of my flour as fresh as possible! You can use either method. 100g grain will give you 100g flour :)
I’ve used this recipe a couple of times. Have you ever tried to add butter? Or are you vegan? I just did this recipe and added 5 g of psyllium husks (which means I needed more liquid, and last time 10 g made it to gummy) so I compensated for the liquid by adding 100 g of honey and about 57 g of butter to each loaf. I did the method I saw in another video where you add the starter after the autolyse by folding in. Then, after several stretch and folds, I added half a stick of softened butter to each loaf. Folding it in, tightening the boule. I did get the best rise I have had so far. But of course there were some bubbles with the butter. But I am excited to try it. It’s in the oven right now.
My main question is, after you take them out of the tins and put them back in the oven, you say 45 minutes have passed. I’m assuming you meant 15 minutes added to the 30 you started with? Just want to clarify.
Hi, yes that's right, 45 minutes total bake time. I don't use butter or fats generally in my baking. I like to eat a whole food plant based type of diet predominantly. Sometimes I add small amounts of fats of various kinds, but generally I prefer my doughs made lean style.
Hi Elly, could you please give me the link to the sourdough wooden mixer you were using.
It looks amazing.
Thank you Paul, I would love to but it's one of only two ever made! My father made one of these each for my Mum and I. I will tell him about your comment, he'll be very pleased :)
Do you ever add vital wheat gluten?
No, but I have done. I don't think it's really necessary, but it's a good trick if you want to take that route.
All of your breads look absolutely divine! I have a challenge for you. A keto sourdough bread that doesn’t have a gross amount of baking powder or baking soda. Ummm!
Hmm, I'd have to know what Keto bread means first. Sounds like a challenge indeed! Does that mean no grains? Bread is all about grain and flour for me :)
My sour dough doesn't have any exposure to BP or BS, the yeast (rising agent) is strictly from the starter that only has
Rye/Wheat/Water for it's ingredients.