Mix starter, water, eggs, butter, and honey together. Add lecithin, vital wheat gluten, baking soda, yeast, and 2 cups flour. Mix well. Add flour in 1/2 cup increments** Mix well after each addition. You want a soft, slightly sticky dough. Let rest 20 minutes. Add salt and mix for 8 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate overnight or at least 12 hours** Sprinkle parchment paper with sprouted flour. Press cold dough out to 1/2 inch thick. Cut with doughnut cutter and place on parchment paper dusted with sprouted wheat flour. Let rise until doubled or about 1 hour. Fry in coconut oil or lard heated to 350-375 degrees. Cool. For Filling: Whip cream cheese, Gentle Sweet, and vanilla together. Add cream and xanthan gum. Whip until thickened and fluffy. Cut a slit in each doughnut. Using a pastry tube fill doughnuts with filling. Roll each doughnut in powdered erythritol. 30-32 doughnuts.
*active starter is a starter that has been fed a number of times before using.
**This doughnut dough works the best when it is cold.