We're intrigued by sourdough, and by the popular Italian bread, ciabatta. Put the two together, and you get a delicious loaf distinguished by its crunchy crust and extra-light interior.

1 tablespoon active dry yeast or 2 teaspoons instant yeast
1 cup sourdough starter, regular or rye
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon salt
6 to 8 cups (approximately) King Arthur Unbleached All-Purpose Flour*

*There's a wide range given for flour because the essence of ciabatta -- its coarse texture, featuring large interior holes -- depends on the relationship between flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like.

If you're using active dry yeast, dissolve it in the starter and water. Let sit for 10 minutes to give the yeast a chance to get going. If you're using instant yeast, skip this first step, and simply add it along with the flour to the liquid ingredients.

Add the milk, olive oil, and salt. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny. The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces. Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets. With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep. Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times. Lower the oven to 375°F and bake for an additional 25 minutes. Yield: Three loaves.