Google Ziets' Yeast and Sourdough Baking Page: Baking Sourdough Ciabatta After Consulting My Baker Gurus

Monday, 5 August 2013

Baking Sourdough Ciabatta After Consulting My Baker Gurus

Perhaps I should have called this post 'Making Headway Against The Vagaries of A wild Sourdough.' But this is not a lamentation.

I actually have two experienced bakers to consult. Not too shabby. So between the two sets of advice and my trusted copy of Classic Sourdoughs, Revised by Ed Wood and the late Jane Wood, I set out on my next affray into the wonderful world of baking with sourdough.

I have the oven temperature and the spritzing with water under proper control. Ditto for the dough mix. And I am getting a wonderful fermentation of the starter as well as the main rise. I mix about a cupful of the mother with another cupful of flour for the starter, adding just enough water to make the starter somewhat runny. I go with personal judgement on quantities; this is worth about two cups of dough in the final mix, so I am not too worried about exact quantities.

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Authored by Johan Zietsman.

Reposted from The Hungry Sailor on 2013-08-05

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