Sour Ciabatta III
Today is bread baking day, after a few folds of course, in which we'll get to enjoy the sourdough taste on our ciabatta. The starter we...
Sour Ciabatta II
All we're going to do today is add some more flour and water to the starter from yesterday. We will add a bit more acidophilus also to...
Sour Ciabatta I
For this bread, we're going to double the amount of probiotic acidophilus over two days to get that sourdough aroma and taste without all...
