April 8, 2016 - 1:57am
When to feed the starter before using for Ciabatta
I'm going to go on a bread baking tear this weekend!
Quick question -
For this Ciabatta recipe modified by "tchism" to use sourdough starter
443 g KA bread flour
272 g water
453 g 100% wild starter
Question: How soon after I feed the starter should I start this recipe?
Should it be "unfed"? (rationale: then the yeasties get the most excited and form well in the dough)
Should it be 2 hours after feeding? (rationale: then the yeasties are already biggest and can stand up the massive amount of mixing, etc., in this recipe)
I've seen it described both ways. What's best for Ciabatta?
Did you ever get a response or did you figure it out yourself? Would love to know as I have some starter I would like to use for this Ciabatta recipe.
By the way, did you ever make it, how did it turn out etc., if you did?
Thanks in advance!
Fed and matured. Use when peaked and bubbly. It's a lot! of starter so watch the dough and not the clock.
Tchism doesn't go into great length of his / her process. I've just looked for a recipe using sourdough and this one looks good with lots of explanation. It uses mature starter http://www.wildyeastblog.com/sourdough-ciabatta-rolls/