Sourdough Pita Bread Recipe
baking-sense.com · 2020 · 8 pitas
Against 93 pita recipes
No yeast, unlike 93% of recipes and more sugar than 89%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- No yeast at all, where 93% of recipes use some (most of those 0.9 to 1.9% of the flour weight).
- More sugar than 89% of recipes: 3.6% of the flour weight against the typical recipe's 0.8%, about 4.5 times as much.
- Less water than 81% of recipes: 58% of the flour weight against the typical recipe's 63%.
- More oil than 79% of recipes: 7.3% of the flour weight against the typical recipe's 4.3%.
Ingredients (6)
- 8 oz active sourdough starter (1 cup (100% hydration))227 g
- 8 oz warm water (1 cup)227 g
- 13 ¾ oz bread flour (2 ¾ cups, see note)390 g
- 1 oz olive oil (2 tablespoons)28 g
- ½ oz granulated sugar (1 tablespoon)14 g
- 1 ½ teaspoons table salt≈ 9 g
flour 390 gbatter 895 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 93 recipes. Shaded: the middle half. Tick: the median.
- Water58% · 18th percentile · median 63%
- Oil7.3% · 81st percentile · median 4.3%
- Sugar3.6% · 90th percentile · median 0.8%
- Salt2.3% · 77th percentile · median 1.9%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 475°F
- Time
- 20 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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