Hi all. I need to produce a sourdough ciabatta, Ive made non sourdough variety multiple times, but this one is giving me some difficulty. Using Biowheat stone ground white, and Outentic durum(yeast product based on sourdough, twice as strong as wet yeast). The sourdough was made from the same. I started off on a poolish of soupy consistency, but I have tried a drier biga variation too with more success. My first issue was that the dough would lose it's strength rather fast and thus collapse, I am assuming it's the acidity of the sourdough weakening it.\n12.5 kg stone ground\n7.5 l water\n2kg sourdough\n90g Outentic durum yeast\n160g salt\n150 sunflower oil\n\nMaking about 3 folds with half hour between each before putting it on table.\nMy last batch was just the biga(I made a very watery poolish in the morning and let it stand till afternoon, then mixed enough flour in to turn it into a biga, thought it might kickstart the fermentation a bit.)\n\nLast batch was with just the biga, and had good stability, dough held it's strength, but... I still am not getting the bubbles I want, it's getting it's glutenous consistency inside, but not nearly enough bubbles to be called a ciabatta, it's more like a sourdough freeform loaf at the moment, normal bread cumb inside.\n\nI considered using more yeast, but I don't want to speed the proccess too much. Perhaps feed yeast more with some added sugar???\n\nPlease help. Any advice to turn this recipe of mine into a quality ciabatta will be great.