Comment by bmohlenhoff

My wife created a starter from scratch last year using only water, honey, flour, and raisins. I think the recipe was similar to this (http://www.bellarminemagazine.com/making-your-own-sourdough-...). It has since churned out a loaf or two on a weekly basis (and the discard turns into pizza dough.)

My ability to remain in ketosis is apparently indirectly proportional to the availability of delicious fresh sourdough bread.