Karrie

March 18, 2013 at 1:45pm

This looks yummy, could I use a regular sour dough starter and regular KAF flour and skip the xanthan gum and still have the same results? You would actually do best to follow a sourdough flatbread recipe like this one for our sourdough pizza (using unfed starter to boot!): http://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe In step 3, just portion smaller flatbreads and let them rest 15 minutes before popping into the oven. You can make them as thin or as thick as you like! Press on some seeds, too (I prefer a swipe of egg white-water goo to get the seeds to adhere well) and bake at 450F for maximum puff and color; depending on the size you shape, you'd want to check them after 6-7 minutes and add 2-4 more minutes if you need to bake them through/get more color. Kim@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.