Too many sourdough bread recipes instruct you to cultivate wild yeast, and to keep feeding a starter and throwing away half of whatever for weeks on end. Mine is a lot simpler. It involves using a little-known shortcut that delivers an incredible loaf much the same way.
First, we measure a 200g of bread flour:
Then, we place the flour in the mixing bowl and measure 300g of water:
Add a tiny bit of active-dry yeast:
Followed by 5g of probiotic acidophilus liquid mix that comes in a bottle that needs refrigerated:
It's a little chunky, so stir them well in the water to get this:
Then add that to the flour:
And stir it well:
Cover and let it sit overnight at room temperature.