Doc wrote:
> Mike Avery wrote:
>
>> Or you could look at http://www.sourdoughhome.com/ciabatta.html
>>
>
> Mike,
> Looks interesting, I would like to have a 100% sourdough ciabatta in my
> repertoire. The author says that they weigh the ingredients - do you
> know what the weights should be? Or perhaps you could give us your
> version with ingredient weights included. I would like to reduce the
> required iterations by one or two.
>
Liquids can be accurately measured by volume. And 20 ounces is a
measure by weight. I think the author put most of it into weight. The
only part that isn't as accurate as I (as the author) would like is the
starter measurements. In the end, it's bread, not rocket science.

I am in the process of changing the web site to all weight measurement,
with cups as a secondary and discouraged measurement.

Mike


Mike