Amaranth Sourdough Loaf Part One

There's something magical about adding a nutty flour into the mix of a whole wheat sourdough bread. This one will use a "sourdough" starter overnight. Here's how we make it:

Measure 200g bread flour:

Followed by 200g water at room temperature:

Add 10g acidophilus sauce:

And a little active-dry yeast:

Put all that together:

And mix it until you see this:

Cover the container and let it sit overnight somewhere warm.

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.