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	<title>Pita Archives - WheatBeat</title>
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	<title>Pita Archives - WheatBeat</title>
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		<title>Pita Experiment</title>
		<link>https://wheatbeat.com/pita-experiment/</link>
					<comments>https://wheatbeat.com/pita-experiment/#respond</comments>
		
		<dc:creator><![CDATA[Mike]]></dc:creator>
		<pubDate>Mon, 20 Apr 2020 04:02:37 +0000</pubDate>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Pita]]></category>
		<guid isPermaLink="false">https://wheatbeat.com/?p=2340</guid>

					<description><![CDATA[<p>I love making pita bread and am always looking for ways to improve the ones I make at home. One of the most difficult things to get in a home-made pita is a nice pocket. The next hardest thing is getting that pocket to have even wall thickness. Major variables are how thin your dough...</p>
<p><a class="more-link" href="https://wheatbeat.com/pita-experiment/">Read More</a></p>
<p>The post <a href="https://wheatbeat.com/pita-experiment/">Pita Experiment</a> appeared first on <a href="https://wheatbeat.com">WheatBeat</a>.</p>
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		<title>Pita au Levain (Sourdough Pita Bread)</title>
		<link>https://wheatbeat.com/sourdough-pita/</link>
					<comments>https://wheatbeat.com/sourdough-pita/#respond</comments>
		
		<dc:creator><![CDATA[Mike]]></dc:creator>
		<pubDate>Sat, 07 Dec 2019 05:24:32 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Levain]]></category>
		<category><![CDATA[Pita]]></category>
		<category><![CDATA[Sourdough]]></category>
		<category><![CDATA[White]]></category>
		<guid isPermaLink="false">https://wheatbeat.com/?p=2118</guid>

					<description><![CDATA[<p>DIFFICULTY: MODERATE OK, I know it&#8217;s pretty ridiculous to even use the name &#8220;Pita au <a class="glossaryLink"  aria-describedby="tt"  data-cmtooltip="&#60;div class=glossaryItemTitle&#62;Levain&#60;/div&#62;&#60;div class=glossaryItemBody&#62;A more specific form of Leaven (a substance that causes dough to rise). It is also known as a &#38;quot;sourdough starter&#38;quot;, &#38;quot;mother&#38;quot; or &#38;quot;chef&#38;quot;. It is a preferment (a portion of dough that is fermented before the final dough is made) that is composed of wild yeast and bacteria. This is different from a Leaven because a Leaven is a broad term indicating anything that causes dough to rise. Levain always refers to a preferment which is yeast-based. Note that this definition (Levain = sourdough) is true in the Unites States, but in other countries, Levain can mean slightly different things.&#60;/div&#62;"  href="https://wheatbeat.com/glossary/levain/"  data-gt-translate-attributes='[{"attribute":"data-cmtooltip", "format":"html"}]'  tabindex='0' role='link'>Levain</a>&#8221; like it&#8217;s some traditional French baked product. Pita is more of a Middle Eastern bread, and it&#8217;s quite unusual to make it with <a class="glossaryLink"  aria-describedby="tt"  data-cmtooltip="&#60;div class=glossaryItemTitle&#62;Sourdough&#60;/div&#62;&#60;div class=glossaryItemBody&#62;Typically a bread that is leavened (made to rise) by a combination of wild yeast and bacteria (things found naturally in the air of your kitchen). The bacteria in this mixture digest sugars and create a byproduct of lactic and acetic acid. These acids give sourdough it&#38;#039;s distinctive sharp flavor and smell.&#160; Breads made with commercial yeast, like from yeast packages found in the supermarket, lack the bacteria needed to create the acidity associated with sourdough.&#160; Sourdough breads are made using a starter culture that is oftentimes called a Levain, Mother or Chef.&#60;/div&#62;"  href="https://wheatbeat.com/glossary/sourdough/"  data-gt-translate-attributes='[{"attribute":"data-cmtooltip", "format":"html"}]'  tabindex='0' role='link'>sourdough</a>; nevertheless, my family absolutely loves Pita and this is one way to shake things up....</p>
<p><a class="more-link" href="https://wheatbeat.com/sourdough-pita/">Read More</a></p>
<p>The post <a href="https://wheatbeat.com/sourdough-pita/">Pita au Levain (Sourdough Pita Bread)</a> appeared first on <a href="https://wheatbeat.com">WheatBeat</a>.</p>
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