Sour Boule

Today's recipe is going to take some time to put together, but the result is always well worth the minimal intervention effort required of a human. Microorganisms, with a little help, do all the heavy lifting for us.

Measure 100g of all purpose flour:

100g flour

Then, 100g water at room temperature:

100g water

Add a tiny bit of yeast to the water:

Yeast

And then 10g liquid Acidophilus probiotic mix:

10g acidophilus liquid mix

Stir the water a bit and then add it to the flour:

Mixture

Stir the mixture until it's well mixed. Cover it, and let it sit at room temperature overnight.

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.