I saw my naturopath last week and got some really good news. She said all of my Lyme coinfenctions (besides one) are gone. This means I can transition from killing off the diseases to the maintenance stage which is essentially immune support. Additionally, my hormones which were previously post-menopausal (WTF) are now back to normal.
We discussed the fact that my thyroid medication is not working. She did some tests and determined my mitochondria have been depleted. It’s an easy fix (a compounded supplement) that should take care of most of my lingering symptoms. And lastly, she said I know longer have SIBO. Honestly I didn’t know I had it in the first place I just know that she told me to completely stop eating gluten.
This last piece of news was especially good for me because I had begun sneaking sourdough foods into my diet. Long before I had to cut out gluten, I read about sourdough bread’s fermentation process. Fermented food is good for your gut and since sourdough bread is fermented, it’s well known that people with gluten sensitivities or people who have gone off gluten temporarily can try reintroducing gluten starting with sourdough bread.
So I began eating sourdough bread a few time a week and noticed zero difference. To be clear, I never thought I had a gluten sensitivity. I decided to indulge my doctor because she told me it would help improve my health. I noticed almost no difference going off gluten and after a while became irritated that I didn’t feel glorious on no-gluten.
Sis always has sourdough starter in her fridge, so one day I suggested to her that we should try making sourdough pita. I love having pita on hand to eat with hummus. She fed her starter and handed it over to me and told me to go for it. She’s had trouble successfully making pita in the past — something about the pita not rising.
I had little trouble getting this pita to rise. A few of them puffed up completely and the rest of them puffed up in part. Though they didn’t taste sour to me (to get a truly sour sourdough product, in my opinion, you have to let the dough age in the fridge for a few days), they tasted exactly like pita should.
- 224 g active sourdough starter
- 8 oz warm water
- 385 g bread flour (I used AP flour because Sis didn’t have bread flour)
- 25 g olive oil
- 1 T. granulated sugar
- 1 ½ tsp. salt
- In the bowl of a stand mixer fitted with a paddle, combine the starter, water, and 210 g of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30 to 60 minutes.
- Switch to the dough hook. Add the olive oil, sugar and salt then mix to combine. With the mixer running on low, add the remaining flour (175 g). Mix until the dough begins to form a ball around the hook. If your dough does not start to ball up add more flour in small increments until your dough looks like bread dough – I had to do this. Knead 5 minutes.
- Form the dough into a smooth ball. Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You’re basically turning the dough inside-out to redistribute the yeast.
- Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. In cooler temperatures it could take longer.
- Cover the bowl tightly and refrigerate overnight. Remove the bowl from the refrigerator in the morning and allow the dough to come to room temperature.
- When ready to bake, preheat the oven to 450°F. If you have a baking stone place it in the oven. If you don’t have a baking stone, place a dark-colored baking sheet in the middle rack of the oven to preheat.
- Divide the dough into 8 equal pieces and roll each piece into a ball. Use a rolling pin to roll two pitas to ¼” thick and 7”-8” around; use flour during this process if your dough is too sticky. The dough should be flat and not spring back much at all.
- Immediately place the rounds on the preheated baking stone or baking sheet in the oven. Bake until they are puffed and the bottom is nicely browned, about 3-5 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue rolling and baking the pitas. I found I could make two pieces of pita bread at a time.
- The pitas are best the day they are made, but you can reheat them easily in a frying pan or oven if necessary. Freeze any leftovers for later use.