These are some pics of whole wheat ciabatta with fermented wheat berries and flax seed loaves I made the other day. I made them with a sourdough I started by using the leftover water from boiled potatoes, whole wheat, and white flour. The culture sprung up very quickly using this method. I wasn't originally intending to make ciabatta, but the dough was so wet i needed to fold it in flour and use a couche to keep it together. I only had enough room in the oven for three smaller loaves and one large monster that I proofed in a basket. Has anyone else used potato water in their starters? I have another culture forming now now using rye flour and potato water that looks quite nice.
I just took my paska out of the oven to cool and snapped these pictures. It's a traditional polish bread for Christmas Eve. It's also enormous. We have enough for dinner and use the leftovers for french toast on Christmas morning.
