Take five minutes today to make the starter, and tomorrow you can bake two loaves of this marvellous, slightly sour, rustic Italian bread. You don't have to use a baking stone to cook the bread, but I like to.
A great tasting ciabatta, very easy to follow and to make. The starter should be left longer than a day to get the best taste. I will definitely be making this again. - 31 Aug 2009
I made this last night, having done the starter the day before. I added a bit more warm water to the starter as I found it very dry and stiff. The finished ciabatta was lovely and was enjoyed by all! I agree with the comments that the flavour would be even better with the starter kept a bit longer to develop that sourdough flavour. - 17 Feb 2011
This is a good recipe. Nice to find one which really works. The starter keeps for a week at least. Making more is easy. - 03 May 2010