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Sourdough Pita Part I

Here it is! The best tasting pita bread that uses our famous sourdough shortcut without sacrificing the taste profile. We put the starter together today, and bake tomorrow.

Measure 200g of all purpose flour:

Then measure 200g water at room temperature:

Add a tiny bit of active dry yeast to the water:

Add 10g live acidophilus culture:

Stir all that together:

Until you get a starter:

Cover it and let it sit somewhere warm in your kitchen overnight!



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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