matthewf's Profile

Ciabatta can absolutely be made sourdough starter. I keep my starter at 100% hydration which most sourdough Ciabatta recipes will have you use, but if you want to convert a recipe,I generally just do the math for however much starter I want to use accounting for stone of the flour and water weights, so 200g of starter contributing 100g each of floor and water.
Water temp should be warm but not hot, lest you kill your yeast. 100f is good.