Problems with Ponsford's Ciabatta
Has anyone else made Ponsford's Ciabatta from Artisan Baking Across America? It looks interesting. The biga accounts for more than 50% of the flour and it's supposed to ferment for 24 hours. But I can't get the thing to rise a lick! The recipe calls for a ridiculously small amount of yeast. Add 1/2 tsp to one cup of water at 110 degrees F and, after it's dissolved, take 1/2 tsp of the solution.
I tried two days ago, and after 24 hours, the biga hadn't budged. I tried again yesterday and, this morning, still nothing.
I'm wondering if I got the water too hot and killed the yeasty buggers. Anyone had any luck at all with this recipe?