Comments on: Pita Bread – 50% Whole Wheat https://wheatbeat.com/pita-bread-50-whole-wheat/ Home baking, professional results Thu, 16 Sep 2021 14:35:30 +0000 hourly 1 By: Mike https://wheatbeat.com/pita-bread-50-whole-wheat/#comment-271 Thu, 16 Sep 2021 14:35:30 +0000 https://wheatbeat.com/?p=999#comment-271 In reply to asuph.

That’s great, thanks for your comment. I try to incorporate poolish or some preferment into all my recipes for the reasons you mention! Happy baking.

]]> By: asuph https://wheatbeat.com/pita-bread-50-whole-wheat/#comment-270 Thu, 16 Sep 2021 04:20:13 +0000 https://wheatbeat.com/?p=999#comment-270 5 stars
Thanks for this. I was looking for something with poolish for enhanced flour, but most Pita recipes are quick ones with little bulk fermentation. This was perfect. I added a little sourdough discard with the yeast in the poolish, just on a whim. About 2 tbsp. It was the most delicious pita bread (I still need to work a little on the technique, but the flavour was awesome).

]]> By: Mike https://wheatbeat.com/pita-bread-50-whole-wheat/#comment-33 Sun, 04 Aug 2019 04:22:26 +0000 https://wheatbeat.com/?p=999#comment-33 5 stars
Love it! First time I got a recipe with so much detail, thank you. My pocket didn’t come out that even like you have in the picture, but I think it might be where I placed it in the oven…but I definitely got a pocket so am stoked. I used the store bought whole wheat and used a little less water so that was a good tip. Will update next time I try it.

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