1. Mix flour, 2.5 cups water, & acidic medium until well incorporated. I use my KitchenAid Stand Mixer. Start with 2.5 cups water and slowly (1 teaspoon or tablespoon at a time) add more until all flour is moistened. The dough should be VERY thick. Cover with greased plastic wrap or a silicone bowl cover, if you're lucky enough to have one, and sit at room temperature for 10-24 hours (longer time results in more sour taste - I prefer 10-12 hours)

2. After 10-24 hours, warm dough for 10 minutes by placing in a warm oven. I turn my oven onto its lowest temperature, 170 degrees Fahrenheit, then turn off before putting the dough in.

3. Heat 1/4 cup water to about 110 degrees Fahrenheit (about 18-20 seconds in my 900 watt microwave, in a 1 cup mason jar). Mix warm water, yeast & sweetener. Allow yeast to feed on the sugar about 5-10 minutes. Take the dough out of the oven. Add yeast mixture to dough. Add wheat gluten. Mix well by kneading with hands or electric mixer. Cover with greased plastic wrap or a silicone bowl cover, and let rise in a warm oven (again I turn on to lowest setting, the turn off) for 45-60 minutes or until doubled.

4. After 45-60 minutes, sprinkle 2 tsp. of salt & 1/2 crushed Vitamin C tablet and knead well with hands or electric stand mixer until the dough is tough and the gluten is well-formed. If needed, add more flour slowly. Butter two loaf pans. Divide dough in half and form each into a cylinder. Place each loaf in its pan. Alternately, you can roll out the dough then roll it up like a jelly roll. This will yield a smoother, more uniform loaf. I choose to roughly shape with my hands because it is much faster and less messy for me.

5. Place the loaf pans with dough in a warm oven & let rise, uncovered, another 45-60 minutes. After 45-60 minutes, carefully remove risen bread out of oven and preheat the oven to 350 degrees Fahrenheit.

6. Bake the bread at 350 degrees Fahrenheit for 25-30 minutes or until internal temperature reaches 180 degrees. (I use a standard meat thermometer like this Taylor Precision Products one to measure - it has a nifty marker to make it easy to see when your food has reached the desired temperature! I insert after about 20 minutes. If you insert before beginning baking the dough may fall.) Remove bread from oven and let cool in pans for 5 minutes, then remove and let cool for 10-25 minutes before cutting. If you have an electric knife, I recommend that to cut - you'll get nice smooth cuts and it'll only take a few minutes to slice!