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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:

Starter from yesterday

Measure 100g of bread flour:

100g bread flour

And 100g water at room temperature:

100g water

Then 4g acidophilus probiotic sauce:

4g acidophilus sauce

And 1g sugar:

1g sugar

After stirring the water:

Cloudy water

Add it to the starter and flour:


Mix it a bit:

New starter

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



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


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


Reliable: Always measure your ingredients.

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