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.