After a botched attempt to refresh my sourdough starter, I turned the dough into Cranberry Orange Sourdough Muffins and this flatbread.
While my goal has become to bake breads without adding commercial yeast, it’s definitely a learning process. I had mixed up a 780-gm piece of dough with the starter to make flatbreads, but after an overnight proofing there was no rise so I decided that adding a bit of instant yeast wouldn’t be the end of the world.
- 780 gm sourdough starter (roughly 475 gm freshly-milled hard white wheat flour + 305 gm water), mixed and kneaded the night before
- 1 1/2 tsp salt
- 21 gm vegetable oil
- 21 gm sugar
- 1/4 tsp instant yeast
The morning after letting the sourdough sit out, I kneaded in the salt, sugar, oil, and then yeast, for 300 strokes. It rested from 8 a.m. to 1:30 p.m., then was divided into 6 pieces (each 134 gm), shaped into balls, and left to proof for 1 hour. At that point, it was stretched out into rough disks and cooked in a cast iron skillet.
The small amount of yeast helped these puff up a bit more which was nice. With the long rest on the counter, this dough definitely had a sour flavor. For reasons I can’t figure out, the dough was very delicate and tore quite a bite while I was shaping it and getting it into the pan.
While I do like this flatbread a lot, I’m getting to a place where I want to take a break from the sourdough starter and focus on diversifying, such as with Reinhart’s Struan from Artisan Breads Every Day.