Thanks for such a detailed run down of your process Vivian! This kind of insight from our bakers is invaluable. Again, thank you! As for adding sourdough, if you have a nice healthy active starter you shouldn't need to add commercial yeast as well (but it never hurts if you aren't sure about how strong your starter is). We suggest starting out with about 150 grams of ripe or fed starter. You would then need to also remove about 75 grams of flour and 75 grams of from the ingredients listed in the recipe to keep everything fairly balanced. Best of luck with your next pita experiment!

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