Sour Loaf One

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.