The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


sourLou's picture

Recipe conversion

April 15, 2007 - 11:12am -- sourLou


I want to make pitas using Floyd's pita recipe. Any suggestions how I should convert it to using a starter? I try to maintain my starter with equal weights flour/water. (i think that is considered 100% hydration)

Here is the recipe:

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening




Subscribe to RSS - conversion