Sourdough Ciabatta

I brought the sourdough starter from the U.S....
It's been a few days from the first "fed", and this is the third "work" I made.

I made sourdough pancakes for the first time. These pancakes made by the sourdough are fantastic! The texure are very soft with a little bit chewy, and the taste of sour makes them extraordinary!


The second bread I made is nutty-fruity sourdoug that adapted from KAF. It has dense and moisture texure, and the flavor that composed by nuts, dried fruits and sourdough are just perfect. I've already finished one loaf without taking any picture...

So today I'm gonna try this, Ciabatta.

Ingredient:

- 1 tablespoon active dry yeast or 2 teaspoons instant yeast
- 1 cup sourdough starter, regular or rye
- 1 1/4 cups water
- 3/4 cup milk
- 1 tablespoon olive oil
- 1 tablespoon salt
- 6 to 8 cups (approximately) King Arthur Unbleached All-Purpose Flour

(I don't have King Arthur Unbleached All-Purpose Flour here，so I use T65 to replace it)

The bread is cripy outside and chewy inside...yummy~yummy~!