Sourdough Pita Bread

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

Sourdough bread is a newer bread that i learned to make by trial and errors but I'm getting better by the day

Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8

Very soft sourdough bread with stylish angel shape.Use a hint of dry-yeast enable to cook faster:)

Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making

I didn't fancy a trip to the shops but did have all the ingredients at home so I decided to make the pita bread to go along with some kofta's I was making. I found this recipe on www.thekitchn.com

This dough is wetter than those without adding mashed potatoes making the final bread moisture than my other sourdough Spelt bread.

Credit to Ben Starr. The recipe use dutch oven to bake the bread and assume you already have a starter

These pitas came out great! This was my first time making them and they were very easy.

After making natural yeast, I try to make this one! Love the crust and crumb! So tasty: fluffy and airy! Recipe adapted from Foodbod Sourdough.#mycookbook

This dough also works great for pizza.

This is a small batch recipe for 3 medium pita breads. The secret to getting them to puff up into pockets is a super hot oven (at least 260°C/500°F). I recommend sticking to white flour for this because it seems whole wheat flours don't do a good job of rising well (which means no pocket!).Great for falafel, or any kind of sandwich fillings you like. Here are a couple of my falafel recipes if you need one ;)Regular Chickpea Falafel: https://cookpad.wasmer.app/us/recipes/282549-no-fail-chickpea-falafelBeet Falafel: https://cookpad.wasmer.app/us/recipes/246975-beet-falafelButternut Squash Falafel: https://cookpad.wasmer.app/us/recipes/283109-butternut-squash-falafel

My go-to recipe when I crave for a wrap. Hope you guys enjoy this recipe! Happy eating! 🤍

You make sourdough starter from natural set yoghurt with all purpose floor. Feed it daily for 10 days before using it in bread making. Each serving is about 200 calories.

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.Be patient rolling out the dough, letting it rise evenly.If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

A dense yet moist type of bread,With a slight tangy taste like sourdough,Relatively simple to make.#RealBreadWeek

Sourdough rye is so delicious because I use two step whole day fermentation. Delicious food only yield in patience.

Our family often makes various types of bread and noodles for breakfast at home! This bread is made from nutritious and delicious whole grains! I learned this recipe from Ms. Hải Hạnh and succeeded on the first try! Thank you so much! ❤️❤️❤️👍👍👍

So fun to play with beans and grains in making bread. They are absolutely amazing!

I was amazed at the pita bread I ate in a Turkish store, so I came up with this recipe for a puffy pita using the same dough as naan.The tips for puffy pita are to allow the surface to dry a bit after rolling, bake them with the bottom moist side up, and to bake at a high temperature for a short amount of time.By adding baking powder, I was able to get the dough to puff up nicely. Recipe by Kuminchan

Sourdough makes this bread so moist, rich, and delicious. It is great for breakfast, snack, or dessert.

I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry!

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. The bread has a longer shelf life than others, and you can probably eat it for 4-5 days after baking - if it lasts that long before disappearing ;) You will need some rye sourdough starter/mother (see my "how to make rye sourdough starter" recipe if needed) and time to let the bread rise for several hours. It is well worth it. (photos for the final steps coming soon!)Pre-dough rise time: 16-20 hoursKneading time: 15-17 minutesSecond rise time: 90 minutesShape & final rise: 35 minutesBake time: 55 minutes

I was never a fan of chocolatey bread until I made this. Using a sourdough and long fermentation time gives it great flavor. I love using dark molasses to make it extra dark and to give it more complexity. Eat with good butter for a divine experience ;)The total time is about 18 hours, but it's mostly waiting time:Pre-dough - 12 hoursFirst rising - 2 hoursSecond rise - 3 hoursBake time - 35 minutes

Well, it's just rye bread, but this is what Danes eat for lunch pretty much everyday :) The one key is you have to have some sourdough on hand, then this is probably one of the easiest breads to bake in the world...and since the units are almost all the same, easy to remember too.NOTE: This recipe is super simple but requires starting a day in advance!

wanted a good homemade sourdough recipe, found this one online before you could even print recipes off the internet.

Takes no time to make, and it taste great

I had a day off and decided to make pita bread that required time for a fasting souvlaki. I chose the live kitchen recipe and didn't regret it.