Hi Liana,
Yes, you can use sourdough culture instead of yeast for this recipe. We do not have the exact amounts and times for you, as it depends on the workings of your culture and the temperature by which the dough develops, but a good starting point for us would be to add 15 to 20 grams active sourdough culture to the dough instead of the yeast and let it develop for 12 to 24 hours at a cool room temperature or even in the fridge (possible to keep it even longer, but this way the dough will also develop more sour taste). Check the development , making sure the dough does not over-proof and so you know how your dough develops and what you might need to adjust the next time.

Enjoy the process!

Thank you Niki, always glad when people help us in this way. Already corrected!

Yes you can Alison, we would suggest trying a version with a poolish with the water and 175 grams of the flour (see for yeast percentages the table with this posting: www.weekendbakery.com/posts…gh-recipe/
Or you could retard the complete dough in the fridge overnight or for 24 hours.
We cannot give you the absolute best version for you, but with some experimenting and looking at what works best for your professional use, we are sure you will find t out with a few trial runs.

All the best fr you and your cafe in 2020!
Marieke & Ed

Hello Cec,
Both would be possible, but directly after the 4 hours is good. Make sure you put them in an airtight container. There will always be some slight difference in quality, but it should work well this way. We would also suggest to use the frozen dough within weeks rather than months.
Hope it will be great!

Hello Christina,
Great to read your comment. Yes, you need to give it a few tries to get it right for your taste and conditions. We are always on the lower end of the scale when it comes to salt, and would sooner add some spices than extra salt. We think somewhere between 8 and 8.5 grams salt will be to your liking.

Thanks Lesley for sharing this, great to know for us and other bakers!

It worked really well. I had proved them for a fair while because the kitchen was cold but they came out virtually the same as the non-vegan ones.

Hi Lesley,
Depending on the thickness and viscosity you may need just a bit more or less (we do not have experience) but we expect it will be (almost) a 1 for 1 replacement. Hope it will be great!

Thanks for that!

Yes that is possible. You can take the ingredients from this recipe and use the method of this sourdough pita recipe: www.weekendbakery.com/posts…ough-pita/