Hi, PJ. In response to your post about using fed sourdough, here's an update -- I used 6 1/2 ounces of fed sourdough starter instead of the overnight starter in your recipe, and then used all of the other ingredients in your ciabatta recipe. The dough is exactly as pictured -- gorgeous, shiny, slack and elastic. It's a great way to use fed starter! Thanks. YEE-HAW - glad it worked out well for you. And now we all know another way to use sourdough starter... PJH

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