I don’t remember anymore how much sourdough is needed for a bread and back then I made wheat breads… Maybe you can have some cute slice with that?
I can use not much old bread dough (wheat bread but it has oily seeds too. still almost as carby as a “normal” one) to improve the taste as I add yeast anyway. I looked up the data for my older bread where I used more than now and added some buckwheat as well (I liked its taste in bread at that time)… 120g of that bread (baked) has about 20g carbs, my newer bread is a bit lower-carb and still surprisingly okay. Apart from the starches, I use some normal keto bread recipe with yeast and gluten and flax and fiber so there are carbs in many ingredients but not so very much.
(Maybe I should do a sourdough bread occasionally… It’s nice sometimes but we typically want a neutral bread without that distinct flavor. And I remember I didn’t like to play with the sourdough, I didn’t needed such a bread sooo much and I am lazy. Using old bread dough is not much extra work and it’s quite nice. But very different so both method has their uses.)
PRETTY! I like to bake bread because I like how they look But mine is never this fancy nowadays.