Soft Sourdough Bread Part 1

A soft loaf of sourdough bread is a springy one without the hard crust. This recipe is super wet, and thus very sticky. It doesn't take much work, though, outside of a few folds here and there since it's no-knead. We're also going to use our sourdough shortcut (PATENT PENDING!). So, without further ado:

Measure 200g of all purpose flour:

Followed by 200g of water:

Then a tiny bit of active-dry yeast:

Followed by 10g of acidophilus liquid:

Add 1g of sugar and stir:

Add the liquids to the flour:

And mix well:

Cover the container and let it rise somewhere warm overnight.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

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

#2

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

#3

Reliable: Always measure your ingredients.