Sour Ciabatta I

For this bread, we’re going to double the amount of probiotic acidophilus over two days to get that sourdough aroma and taste without all the feedings and such.

First, I grab 200g of all purpose flour:

Then, an equal amount, 200g, water at room temperature:

And a pinch of yeast:

Followed by 10g of acidophilus probiotic juice:

Stir it well:

And add it to the flour:

Then mix it until a starter forms:

Cover it, and let it sit at room temperature overnight.