Ciabatta and Sourdough: Comparing Processes and Fructans
Why fermentation labels alone cannot predict fructan levels in a particular ciabatta or sourdough.
By John the BakerTopic
artisan-bread
7 articles about this subject.
Why Ciabatta Dough Feels Different: Hydration and Handling
A light dough feel is a handling observation, not a measurement of fructans or digestion.
By John the BakerThe Ciabatta Paradox: Versatility and Technical Demand
Ciabatta’s versatility depends on a technically demanding dough and a process the baker can read.
By John the BakerFructans, Gluten, and Wheat Bread: A Guide to the Terms
A precise guide to fructans and gluten in wheat bread, with clinical claims kept within the evidence.
By John the BakerCiabatta and Gluten: Common Questions, Carefully Answered
Direct answers about wheat ciabatta, gluten, and the limits of fermentation and handling.
By John-JohnThe Science and Soul of Ciabatta: A Baker’s Guide to Bread Making
A baker’s account of flour, water, fermentation, and what evidence can support about bread.
By John-JohnJohn Baker Artisan Bread: An Archive of the Early Store
A dated record of the Ciabatta.co.za store period and its earlier artisan-bread publishing.
By John Deacon