STARTER: 3/4 cup rye flour, 3/4 cup tepid water, 1/2 teaspoon milk and a few (2-3) granules active dry yeast SPONGE: 3/4 cup rye sourdough starter (from above), 3/4 cup tepid water, 2-1/2 cups unbleached white bread flour DOUGH: 1 Read More …
Ciabatta (North Italian Sourdough “Slipper” Bread)