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.