Doc wrote:

> Joe,
> For the moment the sourdough is in the 30% of the flour that is
> prefermented. I am working up to a full sourdough ciabatta. If you
> have a good sourdough-only process I would very much like to learn
> more about it. Publish it here and put up some pictures and tell us
> all how you do it.
>
> In fact I did a batch of ciabatini today that was yeastless, and while
> the photos are not yet ready to put up, the crumb texture came out
> great. But the color was a bit pale and the crust was not as crisp as
> I would like so it still needs work. It was a little lower hydration
> (70%) than I have been using and had only 13% of the flour in the
> preferment (and no yeast). The bulk ferment was a long 5 hrs at 99F.
> More detail when the photos are edited.
>
> Doc
I to am new to sourdough and still working for that better loaf. By reading
here I have geten a much better loaf. What you get with all sourdough
starter is close to what I am getting also. As for pale crust use more heat
in the oven. I brush olive oil on crust when they come out of oven and
seams to help.

Joe Umstead



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