sourdough discard pita recipe

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I may receive commission if you purchase through links in this post. They are a bit tough though and more crispy than soft. Groetjes, Your email address will not be published. I think your plan sounds right for the temperature where you are. Hello Pedro, Do not roll out too thin, so stick to around 3 mm thickness if possible. Learn how your comment data is processed. We use active starter for this recipe. Now check your email to confirm your subscription. For more great recipes, follow me on Pinterest, Facebook and Instagram! I really want to try your method (they look lovely). HiI made these the other day, and apart from the first two which I left in the oven too long and they got crispy, they turned out very well. A favorite weekend breakfast recipe at our farmhouse, these pancakes have perfectly crispy edges and are still light and fluffy in the middle. All of them were rolled equally thin. Happy baking these crazy times and enjoy the pita’s. I followed this recipe but at the end of it all they didn’t puff up. TOO LATE! Percentages are relative to flour weight I think flatbreads, from all over the world, be it naan, chapati, lavash, pita, or tunnbröd from the Northern regions, are meant to be everyday, unsophisticated and natural. Hope this helps someone. Could I use 425 g of Kialla white flour (high in gluten)? I rolled them out & then cooked them over the hob in a hot griddle. They should freeze fine as long as you wrap them properly when freezing. This no-wait recipe is a great side for dinner. That should slow it down but you won't have to wait the next day! Obviously the computer program used to do the conversions doesn't make any adjustment to conventional aliquots but gives the exact conversion. Or pressing chopped coriander leaves in after you roll them out. Geniet van het bakken, de beste ‘hobby’ in roerige tijden vinden wij! What will make them softer? During that time, heat your griddle to medium heat. sourdough culture (100% hydrated, equal parts flour and water), Only comment or ask a question about a recipe as shown on our website, Only comment or ask a question when you have sticked to the recipe, We love to help you, but please do not make the questions feel like school homework. As you continue to bake with your starter and are feeding it regularly, there is a time when you will just have so much starter, you don’t know what to do with it. Grains, nuts, seeds, and legumes should be organically grown and either soaked, sprouted, or fermented for ease in digestion and boosted nutrition. They look delicious! How funny, I named my starter George also! PS We used our little electric pizza oven, so 300C+ was easy. 10 year Weekend Bakery: Our 10 best loved recipes! Flour from the starter is not counted. Start the second stretch and fold by wetting your hands and repeating the same folding motion in (at least) all four directions. But remember, the more stretching and folding, the more gluten will develop, and the higher your bread will rise! When the dough has risen, punch it down, turn it out onto a lightly floured work surface, and divide it into six equal pieces. My dough was quite soft (possibly too soft? Can you share the recipe you used pleased. This will be my third round of baking your pitot. I'm just new to this sourdough thing - have 2 starters going for a week now.. One rye and the other organic wholewheat. Cups are similar. But every culture is different and can act different so you have to give it a few tries to find your own optimum. Seal the whole tray in a bag (or oil a piece of clingfilm and wrap so it's airtight-ish) and stick in the fridge overnight. A few got a bit too thin and crispy, so I'll remember not to roll them out too much next time, and I'll also be more patient with preheating the oven -- when they take too long to bake they also seemed to dry out more. Remove the pita to a wire rack to cool slightly or completely before digging in. Yeah, I know, I should get out more. Ours is similar, but we also add some fermented jalapeños and date sauce. Hello Bea, These things are very forgiving and easily edited. Wet your hands and gently knead the dough in the bowl by hand until it comes together with no excess flour. This will keep the pitas soft and chewy! You can follow the recipe from there. If it wants to stretch, stretch it! I was about to make sourdough bread, mixed everything, and as I put the flour back I said “Do you know – the plain and bread flours are in the same packaging – I should mark them up clearer to stop me using the wrong one!” If that is higher than say 11-11.5% then the flour should be fine, especially if it is labelled bread flour. So what can you do with sourdough discard? Double in volume? However, as amazing as a sourdough starter might be, there are times when keeping him/her fed can be a chore. You can also try and use your hands for (part of) the shaping. Or whatever you like, really. Mix the ingredients into a loose shaggy dough with a wooden spoon or dough whisk. Just give it another go and enjoy! Hi – thanks for answering! Thank you for your help. Made these for lunch today -- worked really well, so many thanks Bread Or Alive! Required fields are marked *. I’m so glad you’re here! Works like a charm! Just do a test run, that is the best route to take. I’ve a lot of semolina at the moment and just keen to try something different??? Using your hand transfer the rolled dough to the preheated baking stone and cook for 2 minutes or until completely puffed. This soft and chewy Sourdough Pita recipe uses the same formula as my Perfect Sourdough Boule but it is shaped and cooked differently. Or some lemon zest. :). We understand what you explain and at the same time this is a complex thing because every sourdough culture has its own ‘temperament’. When you say cook the flattened dough balls on the stone for 2 minutes. Divide the dough into 16 equal pieces and shape them into little round balls. I am thinking of giving it a go tomorrow. Use of this Website assumes Acceptance of Terms and Conditions and Privacy Policy. While the first pita cooks, roll the second out and so on until all have been rolled and cooked. Some of our favorite sourdough discard recipes that are so simple to make.

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