Sour Ciabatta II
All we're going to do today is add some more flour and water to the starter from yesterday. We will add a bit more acidophilus also to obtain the distinctive sourdough aroma in the bread.
My starter from yesterday looks like this:
We're going to measure 150g of bread flour:
And then 50g dark rye flour, on top of that, for a total of 200g flour:
Then we're going to mix the flours together a bit:
And place the flours in with the starter from yesterday, then measure 150g water:
Add 8g acidophilus probiotic mix to the water:
Followed by 2g coconut sugar:
Stir the water, acidophilus, and sugar:
Then add the water mixture to the starter and flours:
Stir a bit until everything is mixed nicely:
Cover the new starter and leave it at room temperature overnight.