You can also take pretty much any ciabatta recipe that uses a wet sponge (also called a
poolish) and simply substitute sourdough starter for it., eliminating the commercial yeast. So
long as your starter is at 100% hydration (equal weight of flour to water, or about 1/2 cup
water to scant 1 cup flour), you shouldn't need any further adjustments, aside for making
time for a much longer fermentation period.

--
Jeff

---------- Original Message ----------------------------------
From: "Doc" >
Reply-To: A ported usenet news group >
Date: 26 Sep 2006 19:45:44 -0700

>OldGreyBob wrote:
>> If there is no such thing as a sourdough Ciabatta bread, what other
>> sourdough Italian type bread would go well with homemade 'pasta e fagioli'?
>
>Look in Nancy Silverton's "Breads from the La Brea Bakery" There you
>will find a recipe for a sourdough ciabatta but it does contain
>commercial yeast. It will also take a few iterations to tune it to
>your liking.
>
>Doc
>
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