Sour Boule Second Day

Today, we're going to add some more flour and water to the starter we put together yesterday. I'm also going to add a bit more acidophilus and feed it with some coconut sugar.

My starter from yesterday looked like this:

Measure 100g of bread flour:

And 100g water at room temperature:

Then 4g acidophilus probiotic sauce:

And 1g sugar:

After stirring the water:

Add it to the starter and flour:

Mix it a bit:

Cover the starter and let it sit at room temperature overnight.