Ciabatta and Sourdough: Techniques for Different Results
Compare yeast-poolish ciabatta and sourdough by culture, formula, fermentation, and handling.
By John the BakerTopic
Slow-Bread
3 articles about this subject.
Ciabatta and Sourdough: Comparing Processes and Fructans
Why fermentation labels alone cannot predict fructan levels in a particular ciabatta or sourdough.
By John the BakerWhy 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 Baker