The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe conversion

sourLou's picture

Recipe conversion


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



sourLou's picture

Thanks...that is pretty straight forward!  I assume you make the 20% part the night before then mix it in with the rest of the ingredients the next morning, correct?

Hopefully I'll have time to try it out within the next day or two.

While searching for more info I found another good description of how to convert yeast recipes to sourdough here:

     Thanks Again!