Comments on: Sourdough Chronicles: Pita Bread

By: Bento-Style Mammoth Cook-a-thon « The Bear Chef

Bento-Style Mammoth Cook-a-thon « The Bear Chef — Tue, 17 Jan 2012 22:10:31 +0000

[...] Sourdough Spelt Pita (adapted from this recipe) [...]

By: Pinjing

Pinjing — Mon, 27 Jun 2011 01:42:55 +0000

@AG Cilantro: I’m glad the pitas worked out better this time for you! Amazing how external factors can make such a difference.

By: AG Cilantro

AG Cilantro — Sat, 25 Jun 2011 01:58:58 +0000

@Pinjing: Thanks, it has been very, very rainy here, and my starter was pretty loose as well. I did make these again and went more for the feel of the dough and let it ferment in the ‘fridge for almost 24 hours (I was set to grill but the weather didn’t cooperate so I put off making the pitas for a day) and they came out perfectly! Nice pockets, very light, with a perceptible tang of sourdough. I would have taken pics but they were gone so fast!

By: Pinjing

Pinjing — Tue, 14 Jun 2011 05:42:32 +0000

@AG Cilantro: Your flour might have more moisture, which made the hydration of the dough higher; I think the amount of water you need for the dough will depend on the weather, where you live and how you store your flour. I find that sometimes that despite following the same recipe for a bread dough, sometimes I’ll need to adjust the hydration depending on the feel of the dough. I’m glad that the pitas still came out all right for you!

By: AG Cilantro

AG Cilantro — Mon, 13 Jun 2011 21:06:23 +0000

Thanks for the recipe. I made these over the weekend, but my dough was very loose and sticky. I did the mixing and kneading by hand. Nonetheless the pitas came out really nice, light and with pockets inside. My only problem was that the “walls” of the pita were very thin. I followed your quantities and used a digital scale, so I am puzzled. Any thoughts?

By: tasteofbeirut

tasteofbeirut — Mon, 28 Mar 2011 06:06:53 +0000

I just love the looks and feel of your pitas! Not ones you might commonly find in Lebanon but so appealing nevertheless with that wonderful taste of sourdough~

By: Pinjing

Pinjing — Tue, 08 Mar 2011 05:43:49 +0000

Hi Matilda! Thanks for visiting. Please let me know how they turn out!

By: Matilda

Matilda — Sun, 06 Feb 2011 22:06:14 +0000

I am trying this right now… great pictures! I’ll let you know how it turns out.

Matilda

By: Pinjing

Pinjing — Fri, 01 Oct 2010 23:16:53 +0000

@William: Thank you for giving my recipe a try! I am always happy to hear that people enjoy it as much as I did.

By: Dough, Boy « cookblog

Dough, Boy « cookblog — Mon, 27 Sep 2010 02:57:36 +0000

[...] photoshoot/cooking demo down the road, so the night before I fired up the interweb and found this excellent recipe for live-starter pita. I used about 30% rye flour, so it needed a little extra flour to get the [...]