The Magic of Sourdough Pita
I know I have posted pita pictures before, but every time I make them I am astonished by the transformation of a flat disk of dough into a puffy pillow of stretchy, slightly sour, soft bread. Whenever I make pita I use my Cripple Creek wholewheat starter and mix together a fifty-fifty blend of freshly milled whole wheat and white bread flour. I crank my oven to 500 degrees and pat small balls of dough into flat disks using only the palms of my hands. I lay three or four at a time on my heated pizza stone and in less than four minutes they transubstantiate from this. to this.