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Using starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor & an amazing texture. If the dough springs back, let it rest and re-roll.
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To get started with this recipe, we have to prepare a few ingredients. You can have pita bread on the pan with sourdough starter using 4 ingredients and 8 steps. Here is how you cook it.
Ingredients needed to cook Pita bread on the pan with sourdough starter:
- 4 tbsp sourdough starter 1:1
- 1 cup all purpose flour
- 1/4 cup water
- 1/2 tsp salt
Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Pita or pitta, which ever spelling you use, here's my sourdough version… As I have with other recipes, I've used my master recipe and process to make What a coincidence when you said a day or so ago you were working on the Pita Bread. Many recipes on the Internet but I would much rather use your.
Directions to serve Pita bread on the pan with sourdough starter:
- Feed your sourdough starter if it comes out from fridge. Let it grow/active in room temperature until it is double.
- Mix the starter with the flour and salt, add slowly the water while mixing. Probably you do not need all depends on your starter hydration.
- Mix and form it to a dough. Let it rest for 3 hours. It will be double in volume
- Portion the dough into five small dough. Let it rest 10 minutes.
- Dust your counter and flatten the dough into 1/2 cm thickness.
- Heat your pan with medium heat.
- Place the flatten pita on the pan. Bake it for 2 minutes each side. It will puff.
- Continue with the rest of dough. Serve it warm with curry.
Flour from the starter is not counted. This sourdough bread starter recipe shows how to make sourdough starter from scratch. This could take more, or less, flour than is called for depending on the condition of your starter and the flour you. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast You can make your own starter in about five days. On the first day, you mix flour and water into a batter, and let them sit at room temperature overnight.
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