I used to make artisan sourdough bread all the time, and then had to go without for several years. Since then, I’ve been developing different ways of making it with atypical ingredients. I had a big bag of ground lupin from Costco left over in the cupboard so I decided to give it a shot and it came out beautifully. Lupin is an extremely high protein an extremely low carbohydrate bean. It was used as a super food buy some of the original Olympians in Greece. It can be a bit bitter, but I think it came out nutty and lovely. I also do a lupin pie crust that personally I think is delectable.
*This loaf can me made without the long fermentation if you just can’t wait - but you won’t have the lovely sourdough flavor. You can proof it for an hour in a warm oven and then bake.