There's something magical about adding a nutty flour into the mix of a whole wheat sourdough bread. This one will use a "sourdough" starter overnight. Here's how we make it:
Measure 200g bread flour:
Followed by 200g water at room temperature:
Add 10g acidophilus sauce:
And a little active-dry yeast:
Put all that together:
And mix it until you see this:
Cover the container and let it sit overnight somewhere warm.