The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough pita

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chasenpse's picture
chasenpse

sourdough pita

Hi all,

Would anyone be kind enough to share a pita recipe in bakers % that uses sourdough starter, I'm an avid believer that using sourdough over instant yeast will yield tastier results plus there's the satisfaction of baking the 'old world' way, just as people have been doing for decades before commercial yeast was available. If anyone would be willing to share their recipe and/or insights on sourdough pita bread it would be greatly appreciated!

LindyD's picture
LindyD

TFL has a pretty nifty search bar.  If you key in "sourdough pita," you'll come up with a number of choices.

chasenpse's picture
chasenpse

Thank you, I'm well aware of the search feature on this website. Having already looked through some of the results, most recipes I saw list ingredients by volume instead of weight/percent and use ADY/IDY rather than a starter, and since I don't have much experience converting recipes was hoping someone here had one tried and true.

dabrownman's picture
dabrownman

yeast pita you like to SD very easy. Take 10% of the flour and water in the recipe  and add your SD starter to it to make a levian.  Just deduct that amount of flour and water that you took from the rest of the recipe when you add the levain to the the remainder of the recipe.  Voila SD PIta!.  Just treat like a SD for the times required since they will be much longer for ferment and proofing,

chasenpse's picture
chasenpse

Thank you, I will post my results when I have time to bake!

chasenpse's picture
chasenpse

starter is recommended?

dabrownman's picture
dabrownman

rye starter (66%) I keep in the fridge so i would use 10 g of it and do a 3 stage build to get to about 15% of the total flour and water weight of the final dough.  If you have a liquid starter of 100% hydration or more, like so many do, then just use 5% of the weight of the dough for the levain.

For example: a 1,000 g final water and flour weight would be 50 g of flour and 50 g of water and 50 g of starter to make the levain if your starter is recently refreshed and active.   This gives you a levain of 150 g at 100% hydration (assuming your starter is 100% hydration)  So the levain has 75 g each of flour and water.

If the 1,000 g recipe you are converting to SD  is 70% hydration the total flour and water would be 1000/1.7 = 588 g of flour and 412 g of water.  412/588 = 70%  deducting the 75 g each of flour and water in the levain gives you an additional 337 g of water and 513 g of flour for the dough. 

The 150 g of levain (15% of the total flour and water weight) is right in the middle of 10-20% of levain rule of thumb to provide plenty lift a 1,000 loaf of SD

Hope this helps