If you are stuck at home without starter and want to make sourdough here’s how to make your own starter from scratch.
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A friend posted this on Facebook - so who knows if it’s the real thing.
We made a 1/2 batch tonight and it’s like flatbread you’d find in many cultures.
Go easy on the salt
Navajo Flatbread:
Makes 6
2 cups flour
1 - 1 1/4cup of lukewarm water
1 table spoon baking powder
1 tsp kosher salt
1 table spoon oil/butter/shortening
Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.
Knead for a few minutes.
Let rest in greased bowl for 30- 60 minutes.
Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)
Heat griddle to 350F.
Cook until golden brown spots and flip, cooking until done.
They can be made ahead and kept under a flour towel or frozen for later use.
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Anyone tried sourdough pita bread yet? Thinking of giving this a whirl.
That pita bread recipe is great! Just made these. I only had all purpose flour but they are still super tasty with a tiny touch of sourness. Next time I’ll try adding some whole wheat to the mix. The top one just came out of the oven. It de-puffs as it cools. They split really easily so are great for filling…just like store-bought!
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What a fantastic idea, those look great!
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would you call this a “not a PITA” pita recipe?
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baha haha hha yes.
I think focaccia bread is still my fav. It is the lowest effort and requires me to do the least folding/kneading etc.
And thanks @tristanL – it’s all due to yer magical starter. This one is made with Frank who replaced Fred the 2nd (the one my guy smashed).
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ya. i like focaccia as well. tomorrow is bread day . think i may try out a cheese focaccia.
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Just sharing this for you gluten’ous bastards with extra starter.
I like french cooking, they understand that butter is a food group.
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watched that last night.
camera in this old Samsung sucks. missing all the golden colorings.
@winegummo that looks incredible! Nice one.
PSA: For anyone that isn’t in the loop, Bon Appetit has lots of great video content.
This one is particularly relevant: https://www.youtube.com/watch?v=oidnwPIeqsI
If you want to participate, but missed out on some starter, my buddy swears by these directions for making your own:
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My wife has gotten into this in a big way.
We call our starter Chuck Norris because we can’t kill it.
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A friend of mine made carrot cake with his left over starter…this is going to need further exploration.
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Hey guys, whenever I have the CBC afternoon show on they seem to be talking about how yeast is a hot item. This is an entirely half-baked idea, (sorry not sorry) but I wonder if publicizing the Doughocracy and the ongoing local community that VHSers have been cultivating during the lockdown might be a nice way to get VHS into the public consciousness. Thoughts?
Also, I’m making cherry-cardamom-cinnamon buns, albeit GF and not sourdough.
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