A question from NZ. A new bakery has just opened nearby and has bread they call sourdough. It’s not as sour as I remember from when I lived in California but it is nice and holey and has the right texture. Very good bread, as agreed by all the family. (Most NZ sourdough that I’ve tried is sour but dense and heavy as.)
I bought another loaf today and was told it’s ciabatta and that sourdough and ciabatta are the same thing.
Are they the same thing? I am thinking the best thing to do is ask the bakery if they use a starter or not – but perhaps that’s not the right question. Any advice you have would be very very welcome.
Thanks in advance, and I love your website. I can’t speak Yeast fluently, but my daughter does and I will pass the link on to her.