Another version of low carb dough

[TMB]

On the way home I decided I was going to try another form of the dough I have been making & add more flavor by adding seasoning and let it ride in the fridge a few days.

This I hope will be another keeper but time will tell.

I started with almond flour , VWG, salt and Italian seasoning stired to mix added 1/2 the water (110 temp) to my poolish to get it thiner to mix better .

Here is the recipe...  Sorry I did not do %'s  Once I have it the way I need it I will post it in %'s

3/4 cup almond flour
1/4 cup VWG
1/4 poolish starter
1 tsp salt
1 Tbs Italian seasoning
1/2 cup hot (110 temp) water   split in half

I mixed all dry ingredents first, then mixed 1/4 cup water to my poolish to thin out and help boost it.   Once the poolish sat for 10 mins I then mixed into the flour mixture and then added the other 1/4 cup of water slowly till I had the sticky dough I needed to let rest for a few days.   I did let the mixture sit and rise for 2 hrs before placing in fridge.

We'll see in a few days how it does   

[sschorr]

TMB -

I been lurking and following your low carb journey here for a while.  I am very much a "newbie" in the low carb world.  So I am following this dough effort as I really want to come up with some alternatives.  This one looks like a fun experiment, but you have some elements I do not understand.

What is VWG?  And how do you make your polish?  I think VWG is Vital Wheat Gluten.  However, there are all kinds of "how to's" for polish that have me confused.

Thanks for your posts!!

[TMB]

TMB -

I been lurking and following your low carb journey here for a while.  I am very much a "newbie" in the low carb world.  So I am following this dough effort as I really want to come up with some alternatives.  This one looks like a fun experiment, but you have some elements I do not understand.

What is VWG?  And how do you make your polish?  I think VWG is Vital Wheat Gluten.  However, there are all kinds of "how to's" for polish that have me confused.

Thanks for your posts!!

VWG= Vital Wheat Gluten your correct

The poolish I have made started with 3 Tbs flour, 3 Tbs filtered water and 1/8 pack of yeast to get it going for testing.    My poolish is over 1 month old and doing great with normal feedings everyother day.  I remove 2 Tbs of the poolish and replace with 2 Tbs of water and flour

I'm finding the poolish really helps with the flavor along with the VWG.  both are very low in carbs (poolish is once the carbs are consumed by the yeast)

[sschorr]

Thank you!  I have made the pizza that uses just mozzarella for the base and find it is quite tasty.  Easy to burn the bottom of the cheese :-)

Now off to Sprouts to find the ingredients - around here, they seem to have a lot of the alternative baking goods.

[TMB]

Thank you!  I have made the pizza that uses just mozzarella for the base and find it is quite tasty.  Easy to burn the bottom of the cheese :-)

Now off to Sprouts to find the ingredients - around here, they seem to have a lot of the alternative baking goods.

Let me know if I can help.  I have about 7 different versions of this recipe using no cheese at all

[TMB]

Here it is baked in an air fryer   It was very good and the taste is almost there