Fermentieren · Rezept · Sauerteig ·Aug 22, 2025

Snack Ideas: Crispy Sourdough Ciabatta - Easy Homemade Recipe

Crispy crust, soft, airy crumb and the full aroma of natural sourdough: a homemade ciabatta is the ideal base for your next meal. Whether classic with butter and salt, topped with homemade pickles or as an accompaniment to fruity chutney – this bread brings variety and enjoyment to the table.

With our sourdough starter kit, getting started with bread baking is easy: from caring for your starter to your first homemade ciabatta – guaranteed to succeed, sustainable and with true Lieblingsglas character.

Brotzeit rethought – Enjoyment, Tradition & Variety

Brotzeit is more than just dinner – it's a ritual that combines tradition with new ideas. With homemade sourdough bread, fresh vegetables, homemade pickles, and fruity chutneys, every evening meal becomes a true highlight. Whether you are just starting with fermenting in jars or have already developed your own Brotzeit recipes – with us you will find inspiration, knowledge, and the right accessories.

From sourdough starter kits for your first loaf to glass weights, Mason Jars and fermentation lids: We make it easy for you to create your own Brotzeit with pickles, ferments and homemade recipes. This creates true moments of enjoyment that bring variety to the table – traditional, vegetarian and always a little special.

Snacks with Ciabatta, ferments and chutneys

Recipe: Sourdough Ciabatta

Ingredients

(for 2 large ciabatta loaves)

500 g wheat flour type 550
360–370 ml water
50 g sourdough starter (wheat)
12 g salt
1–2 tbsp olive oil (optional, for more flavor)

Activating your sourdough starter

If you are just starting out: with our starter set and the included instructions, you can activate your starter in just a few days and get started right away.

Otherwise, you can find detailed instructions in this blog post.

1. Autolyse (1–2 hours)

Mix flour + water in a bowl (knead briefly only),
Cover and rest for 1–2 hours → improves gluten structure

2. Mix main dough

Add sourdough and salt
Knead everything into a very soft, slightly sticky dough (approx. 6–10 min.)
Optional: Knead in olive oil at the end

3. Bulk Fermentation

(approx. 12–18 hours in the refrigerator)

Let dough rise in an oiled bowl (round fresh food container XL),
Stretch and fold every 30–60 minutes (3–4 times in total),
Then cover and place in the refrigerator overnight

4. Proofing & Shaping

(Room temperature)

Let dough acclimatize for 1 hour
Divide into 2 rectangular loaves on a well-floured surface
Do not knead or shape into a round! Just gently shape and flour
Let rest for 1–1.5 hours at room temperature

5. Baking

Preheat oven to 250 °C top/bottom heat, preferably with a baking stone or sheet
Place loaves on the hot baking sheet, optionally with steam
After 10 minutes, reduce to 230 °C
Total baking time: 30–35 minutes
Tip: If your oven has low power, you might stay at 250 °C.

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More Knowledge & Inspiration

If you'd like to make your snacks even more varied and successful, take a look at our e-books:

In the Fermentation e-book, you'll learn everything about the basics, tips for getting started, and creative recipes – from crunchy pickles to unusual ferments.
The Sourdough e-book guides you step by step through baking, shows you how to care for your sourdough starter, and gives you inspiration for breads full of flavor and character.

Additionally, on our blog, you'll find a constantly growing collection of recipes, instructions, and knowledge about sourdough, ferments, chutneys, and pickles. There, we answer the most frequent community questions and share ideas that will make your next snack a real highlight.

With our e-books and the blog, you have everything you need: practical accessories, reliable knowledge, and plenty of inspiration for more enjoyment, flavor, and genuine ingredients in everyday life.

Snack Inspiration

This sourdough ciabatta can be combined in many ways and makes your traditional evening snack particularly varied:

Topped with homemade pickles for a fresh change
With a fruity peach chutney for a sweet and savory note
Plain for dipping in olive oil or with creamy spreads
As a base for vegetarian snack ideas with pickled vegetables

Community FAQ: Shelf Life & Care

I travel often, how can I maintain my sourdough for a longer period?

Don't worry: your sourdough doesn't have to go on vacation with you. If you're only away for one to two weeks, it's enough to feed it generously beforehand and store it well-sealed in the refrigerator – the cold slows down its activity and it will keep without problems.

If you're away longer, there are two reliable ways: either dry a portion of your starter thinly on parchment paper (it will keep for months this way) or freeze it in portions. Both methods can be reactivated later with water and flour. This way, your sourdough stays alive – whether you're away for a weekend or for several weeks.

How do I properly care for my sourdough starter?
It's best to refresh it regularly and store it in a cool place. Our starter set comes with detailed instructions for reliable care. Alternatively, you can find some helpful tips on our blog.

Can I freeze the ciabatta?
Yes – preferably sliced. This way you can toast it directly and always have fresh bread ready for your snack ideas.