/ck/ - Food & Cooking

>>16512376
Absolutely, and a fantastic idea. I intend to cater to more Slavic tastes. Maybe make rye pitas, although that will require drastic adjustments to the recipe, I used to make whole meal pitas for a Jewish bakery. They were very inconsistent and so crumbly that you could cut into it and the pocket would be there, but the moment you start to fill it it comes apart. You can use perhaps up to 20% whole meal flour, beyond that you might as well not make pitas, too little and people start feeling cheated. Standard black bread seasonings, like caraway seeds and coriander might not ruin the dough, but if I use let’s say 20% rye and molasses I might be forced to increase hydration and add gluten into the mix. I’ll conduct some experiments to see what we can get, you got me thinking really hard anon. Also the whole concept of leavened rye pitas is so uncommon that I might be able to corner a market niche and sell it to hotels, just like my ex-boss did with normal pitas and imported spices. I hated him, but he was a very smart businessman. I like the black bread pita idea, it could be really delicious.
>>16513473
Funnily enough I don’t have one. Being the retard autist that I am when I bake for myself I never measure. I’ll try measuring the next time and give you some figures.