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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.



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


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


Reliable: Always measure your ingredients.

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