Began making this yesterday with the starter but didn't have time to finish before heading to work this morning, so I put the starter in the fridge, as you suggested. When I go to finish the recipe, do I need to let the starter sit at room temperature before adding the other ingredients? Also, how much of the AP flour could I replace with whole wheat or whole wheat white? To do this, do I need to change any other ingredients (more water, etc)? And, finally, is a "flat beater" the same as the paddle attachment on a stand mixer? Thank you! You may allow the biga to warm up to room temp, or you may use warmer water in the final dough. Either way, the dough will likely move along a bit slower than written. Generally you may replace up to 50% of a white flour with whole wheat. In a high moisture dough like this, I suggest no more than a 25% replacement. More than this, the bran will take up too much liquid and the ciabatta will turn our "bready". Yes, flat beater and paddle are the same. Frank @ KAF.

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