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.