In June of 2015, we had a phenomenal dinner with friends ~ foodie friends. They made a perfect Ciabatta. It was fresh, delicious, springy, and everything homemade bread should be.
I immediately downloaded their recommended App: Bread Baking Basics (no longer available) by Michael Ruhlman. Jumping with excitement and eager to get started, I actually got in the car with my husband and drove to our local poo-poo-chi-chi market to hunt down the perfect specimen of organic red cabbage ~ the key ingredient in bringing our sourdough starter to life. What you want is a cabbage with soft, white, powdery stuff all over it. This is the natural yeast that will begin the fermentation process. Some flour, water, and a couple of powdery cabbage leaves, and you’re in business.
June was conceived on a Wednesday. By Saturday, she was forming quite nicely ~ bubbling and farting just like all babies.
At least, that’s what I thought…
The first Ciabatta was ok ~ nothing like what our friends had made, but the taste was good (and let’s face it, ANY bread hot out of the oven is going to be mostly gone before you think “huh… that could be better”). The second loaf was chewier than the first (not in a good way). The third loaf was a jaw-busting disaster that went right into the compost.
Life kicked into gear and days got busy, so I put June in a quiet corner at the back of the fridge where she hibernated until April.