The quantity is, indeed, 1/8 tsp.

]]>I’m not being picky but I tend to follow the recipe as is written the first time I try something. So, don’t know if it was a type or correct

]]>A brief description of how I constructed my proof box can be found here. On very warm days, I am able to keep my starter and proofing dough in my basement, which tends to be 10-15°F cooler than the rest of the house.

]]>Just found this blog, great job.

I am glad to see it is still alive.

I could not find the instructions for the proof box, can you repost?

Also what do you do in the summer if it gets warmer than 76 degrees?

Thanks, Alan ]]>

Unfortunately, readers of this website are not able to post photographs to the site.

]]>Is there a way to post pictures on my (our) attempts on your blog? I’m a newbie with blog-a-spheres.

]]>I will attempt to post pictures of the ciabatta, when finished, I am very excited about this recipe. Great site and interactive comments. I shall return, waiting for 3 hr rising, and then another hour to proof. ]]>

I’m glad to hear that the formula and process worked well for you.

]]>