This pita bread literally flopped. It did not puff up and rise like it should have. Becca gave me the recipe and she's had great success with it so although this was my first attempt, I confidently doubled it. Now I have two bags of cracker/pita things, maybe they'll taste good with honey or melted cheese but they are definitely not the pita pockets I had hoped and meal planned for. At first bite one child commented, "these look and taste like cardboard" - great! Well Henry likes to chew on books and things so these will make for good little teething snacks.
I've already consulted with Becca about this flop and she concluded that two things went wrong. #1 I did not add any sugar to the dough which is needed to help activate the yeast when using whole grain flour. #2 I let it sit out way too long on the first rise - we had a frantic clean up for a last minute house showing then I took the kids to The Discovery Gateway museum. I forgot all about my plans to make pitas and my poor dough ended up sitting on the counter for over six hours. We will try it again, but maybe not tomorrow because that is my big day to can the grains.
The worst part about a cooking flop is trying to force yourself to eat it so the ingredients don't go to waste, the best part is finally getting it right - I think the pitas will taste that much better when we do get it. But before we try again I think I'll need to also consult with Suz down in Mexico.
Besides this cooking episode my jeans need a lot of work, the thought of flopping them is tempting but I guess it wouldn't be so if it wasn't a challenge. They are headed to the back burner because time is running out on those Easter dresses. As for running, it didn't happen today because I woke up to a blizzard. I'm still sore all over from Saturday's run so snow or no snow it won't be easy to force myself out there even tomorrow but I guess that's what makes it a challenge.
They look like they would taste good with hummus. What do you think?
ReplyDeleteI am about to run on my Elliptical with Amazing race. And then I will cut out the dress before bed. I am dying to start another project, but i am being good.
Do you think spelt vs. wheat could be the difference. I have not done much research on the properties of spelt - Maybe that is the reason they did not puff up.
ReplyDeleteI made a batch of whole wheat ones tonight and they puffed up beautifully - maybe we should get together and make them together.
Maybe the oven was too hot, so the dough got crispy before it had a chance to puff up.
I really think you should talk to Suz about this. She is one of the only sisters that took AP Chem and she knows all about the chemistry of bread and baking.
Marie' - good idea I'll make some hummus
ReplyDeleteBecca - I used Kamut flour but it should be the same as wheat or spelt. I think you are right about the oven temp because I used my big bad wolf for these and it is powerful! I should have used the Jenn-air or turned the temp down to 450. To be honest I don't think they rose much during the first rise - they were still very dense. I'll keep trying but only one batch at a time.
Did you put the pitas right on the oven rack or did you put them on a stone or baking sheet? I've had a lot better luck with them puffing up when put straight on the oven rack. They are so yummy, so keep trying!
ReplyDeleteThis is what I have in mind, but i don't know if I can't pull it off without the iron.
ReplyDeletehttp://blairpeter.typepad.com/weblog/2007/05/flower_freak_ou.html
I am totally enjoying reading your blog. you have such a great attitude about all your adventures - it is inspiring. So funny b/c as I read this entry i thought the exact same thing - i hate it when a recipe goes wrong b/c it makes me so mad to waste all the ingredients. so i hope Henry enjoys his "crackers!" This totally happened to some rolls i made last month - they were flat b/c i let them rise too long while we went to church. we ate them anyway of course b/c rolls still taste good with jelly and honey butter!!
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