Same recipe but with sourdough starter.

On baking day remove from refrigerator to let it warm up. Whenever the dough is soft enough, divide into 10 pieces, forming each into a tight ball.

Cover with plastic wrap and let rise 45-60 minutes. They should rise by 1/1/2 times.

Preheat oven and stone to 500*.

Roll and stretch each ball into a flat disk 4-5 inches. Dust with flour and rest 5 min or so.

Now stretch them to 8 inches without any part being thinner than 1/4 inch. Dust with flour and rest until they stretch easily.

Now stretch them to 10-12 inches and 1/8 inch thick.

Prick (dock) surface with fork and bake on hot stone. Check after 1 minute but they may take 3 minutes to bake. Bake only until light golden or they will be a little to dry to wrap properly into a sandwich.

Remove and brush with olive oil or butter. Wrap in dish towel to soften and hold for eating. Or cool in the towel to store and/or freeze.

Warm with steam to keep pliable for wrapped style sandwiches.
In mixer with dough hooks combine:
4 T melted unsalted butter
24 oz soured unpasteurized milk (or add a little whole milk yogurt if I don't have any soured milk), warmed to 95*
2 t yeast
12 oz ripe active starter
Let sit a minute to activate the yeast

26 oz whole wheat bread flour
1 heaping T (0.7 oz) salt

Mix until dough is smooth and sticky. 2 minutes.

Rest dough 5 minutes.

Continue kneading 2 more minutes until dough is smooth soft and tacky.

Place in clean buttered jar or bowl and refrigerate overnight. You could probably keep this a day or two if your plans change.

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