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:

200g of bread flour

Then, we place the flour in the mixing bowl and measure 300g of water:

300g of water

Add a tiny bit of active-dry yeast:

Tiny bit of yeast in the water

Followed by 5g of probiotic acidophilus liquid mix that comes in a bottle that needs refrigerated:

5g of probiotic acidophilus

It's a little chunky, so stir them well in the water to get this:

Cloudy water

Then add that to the flour:

Mixture

And stir it well:

Starter

Cover and let it sit overnight at room temperature.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.