More uses for Sourdough, Pita and Pasta.

Of course back in the old days, before commercial yeast, all leavening was done with sourdough cultures. So it's only natural that anything you can make with yeast from a packet you can make with sourdough.

Here are two more things, Pasta and Pita. The dough's have been made and are resting overnight, along with Rye and Wholemeal for Oats and some White for me.

Pita Dough

Pasta Dough (No egg)

Bubbles in the Wholemeal Dough

And in the White

So at 5 am I can get going, first job is to shape the loaves, before the fun can begin.

But first I put the oven to max, after placing my baking stones on the shelves. I need to get the stones hot. And I've cleaned the washing rack to dry my pasta on. I hope Yvonne's not got washing planned.

Unfortunately the pasta didn't work out, I must have done something wrong with the quantities as it was too loose to roll properly. Back to the drawing board there then.

On the other hand the Pita were perfect, rolled and baked on a stone in a hot oven they puffed up in 4 minutes and were done in 7.

And the recipe for the Pita,

500	g	Wholemeal flour
280	g	Water
9	g	Salt
20	g	Sourdough culture (100% hydration)
15	g	Olive Oil

Method

Heat the oven and stones to maximum, make sure they are really hot.

Mix all the ingredients and knead for 4-5 minutes in a mixer or by hand for 8 to 10 minutes. Place the dough in a greased bowl, cover with cling film and leave to rest for up to 24 hours in the kitchen.

Split into 100 g portions and roll out to about 4mm thick. Rest for 10 minutes

Place on the hot baking stones for about 4 minutes then turn and leave for 3 minutes.

Remove from the oven, BE CAREFUL, THEY WILL BE FILLED WITH STEAM.

Eat immediately or store in the fridge, reheat in the microwave if required.