Mary Lu

October 11, 2008 at 9:57am

I made the ciabatta using the sour dough starter and it came out great-tasting. The volume was different. It produced two loaves around 7 ounces each. This is actually perfect for me. Anyway, I used 6-1/2 ounces of starter as suggested by another baker on this blog and then followed the rest of the recipe as is. Thanks for all the help. Thanks for letting us know. Mary @ King Arthur Flour
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