Making your own SOURDOUGH!

WHAT YOU WILL NEED TO PREPARE YOUR CULTURE:

⦿ 10g (1 packet) Gutstronomy Yummy Keto Sourdough Starter Culture
⦿ Stone ground rye flour (whole wheat flour)
⦿ Spring, mineral, or distilled water

STEPS ON HOW TO MAKE YOUR SOURDOUGH CULTURE:

Step 1:

⦿ Stir ½ teaspoon of dried starter culture into 1 tablespoon of water in supplied jar
⦿ Add 1 tablespoon rye flour and mix until consistency of pancake batter
⦿ Add 1-2 tablespoons of water if necessary to reach desired consistency
⦿ Cover jar with tea towel/dish cloth (do not seal with lid)
⦿ Allow 24 for fermentation at an ambient temperature of 25°C

Step 2:

⦿ Transfer contents of jar to mixing bowl
⦿ Add 30 grams of rye flour and 30 milliliters of water
⦿ Stir vigorously
⦿ Cover
⦿ Leave for 24 hours

Step 3:

⦿ Add 60 grams of rye flour and 60 milliliters of water
⦿ Stir vigorously
⦿ Cover
⦿ Leave for 24 hours - ^*refer to the rubber band section below
⦿ Your sourdough is now ready to bake!
⦿ Make sure to keep a small amount of dough to repeat the stages 2-3 for the next loaf.

WHAT ABOUT THE RUBBER BAND?

• We use the rubber band to keep a visual indicator
  Place a Rubber Band Around the Jar


• Slide a rubber band around the jar and position it at the top level of the starter right after feeding.
  This marks the starting point.


• Let It Sit at Room Temperature
  ⦿ Place the jar in a warm spot (ideally around 21–25°C or 70–77°F).
  



Tip for cold months - a warming mat helps to keep it cozy - you can get one from Clicks



• Observe the Rise
  ⦿ As the starter ferments, it will bubble and rise.
  ⦿ When the starter reaches twice the height of the rubber band mark, it has doubled in size.
  ⦿ It's at that time that it's perfect to mix and bake.
  


• What if the culture grows taller than double and falls back down?
  ⦿ Don’t worry — this is called “peaking” and it’s normal.
  ⦿ If your starter has risen past double and collapsed, it means it was at its strongest a little earlier.
  ⦿ To rescue it, simply feed it again (equal parts starter, flour, and water by weight) and watch it closely — next time, use it when it’s at its highest point or just starting to flatten.
  ⦿ A healthy starter will bounce back quickly after a feeding.

HOW TO MAKE ONE SOURDOUGH LOAF – YUMMY KETO STYLE

Ingredients

⦿ 500g wheat flour
⦿ 50g brown flour
⦿ 385ml filtered water
⦿ 13g Himalayan salt
⦿ 110g active sourdough starter culture

Step 1 - Autolyse:

⦿ Mix flour (500g wheat + 50g brown) with 385ml filtered water.
⦿ Let it sit covered for 1 hour to autolyse.

Step 2 - Mix in Starter and Salt:

⦿ Once your sourdough starter has doubled and is active, mix in 110g starter and 13g salt.
⦿ Mix until incorporated.

Step 3 - Stretch & Folds:

⦿ Perform 4 sets of stretch and folds every 30 minutes.
⦿ After that, rest 1 hour and perform a gentle coil fold.

Step 4 - Bulk Fermentation:

⦿ Let dough rise for another 2 hours or until doubled, with visible bubbles on the sides of the bowl.
⦿ Cover with a cloth.

Step 5 - Shape the loaf:

⦿ Lightly flour your bench.
⦿ Gently fold the dough and shape into a round loaf.
⦿ Coat lightly with flour and place into a silicone baking tray.
⦿ Cover with a cloth. Optional: place in a plastic bag to prevent drying out.

Step 6 - Cold Proof (Retard):

⦿ Place in the fridge overnight or for up to 48 hours.
⦿ This deepens flavor and improves texture.

Step 7 - Bake:

⦿ Preheat oven with Dutch oven or similar covered dish to 280°C.
⦿ Bake loaf covered for 40 minutes.
⦿ Remove lid and bake for an additional 20 minutes at 180°C until golden brown.

Step 8 - Cool & Enjoy (Patiently!):

⦿ Let the bread cool completely before slicing.
⦿ Don't be tempted to cut too early – the crust needs to set!

CARING FOR YOUR CULTURE / QUESTIONS

• How often should I feed my starter?
  Once your sourdough culture is active, feed it every 24 hours if kept at room temperature. If refrigerated, feed once per week.


• Can I skip a feeding?
  Occasionally, yes. But skipping too many feedings can weaken or kill the culture. Try not to skip more than once or twice in a row.


• My starter smells sour—should I be worried?
  Not at all! A tangy or mildly sour smell is a good sign your culture is active. If it smells rotten or moldy, discard it.


• How do I know my culture is ready to bake?
  Your culture should double in size within 4–6 hours of feeding, show bubbles, and have a pleasant tangy smell.

IS THIS HEALTHY FOR EVERYONE?

⦿ Sourdough made with stone-ground rye and active cultures is easier to digest than commercial bread. It's low in carbs, especially when fermented for 24+ hours.
⦿ However, people with severe gluten intolerance or celiac disease should consult a doctor. While fermentation reduces gluten, it doesn't eliminate it entirely.
⦿ The gut-friendly bacteria produced during fermentation may help support digestion and overall gut health.

CAN I ADD SOMETHING ELSE OTHER THAN STONE GROUND RYE FLOUR?

⦿ Yes, you can experiment with other flours such as whole wheat, spelt, or einkorn for different flavors and textures. However, ensure at least 30-50% rye in the initial feeds to keep the culture robust.
⦿ Avoid bleached or all-purpose flour in the early stages—they often lack the nutrients needed for fermentation.

Enjoy this great health snack with a slather of grass-fed butter, a slice of avocado, or sugar-free nut butter. It makes a perfect companion for soup, salad, or just on its own—guilt-free and full of goodness!