MULTIGRAIN PITAS WITH SOURDOUGH

"Can you bake pitas, too?" Kathryn, the owner of A&B Naturals in Bar Harbor, asked me one day. I had never made them, so I said with conviction: "Yes!" At least I knew where I could find a recipe! In "Whole Grain Breads", one of my favorite baking books, Peter Reinhart has a formula for … Continue reading MULTIGRAIN PITAS WITH SOURDOUGH

FROZEN YEAST DOUGH – WILL IT SURVIVE?

Hier geht's zur deutschen Version dieses PostsRummaging through our basement refrigerator (inherited from my late in-laws and mostly used for retarding my doughs), I rediscovered a bag with whole grain pita dough.After bulk fermentation I had pre-shaped the dough (made with instant yeast) into balls, placed those, individually wrapped, in a ZipLock bag, and then … Continue reading FROZEN YEAST DOUGH – WILL IT SURVIVE?