The 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 BakerTopic
sourdough
3 articles about this subject.
Fructans, 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 Sourdough: Different Breads, Different Methods
Ciabatta and sourdough describe different features of bread; compare their formulas and fermentation methods.
By John Deacon