Sour Ciabatta I
For this bread, we're going to double the amount of probiotic acidophilus over two days to get that sourdough aroma and taste without all the feedings and such.
First, I grab 200g of all purpose flour:
Then, an equal amount, 200g, water at room temperature:
And a pinch of yeast:
Followed by 10g of acidophilus probiotic juice:
Stir it well:
And add it to the flour:
Then mix it until a starter forms:
Cover it, and let it sit at room temperature overnight.