It's a matter of making Pita's....with Natural Leavening!

I have shared the fact that I had taken a series of classes with "Natural Leavening".  I am enjoying using this new "tool" in my skill set.  It is similar to Sourdough, but you do not use Yeast to begin the starter etc.  

Today, I want to show you how I made Pita's using this wonderful method.  I apologize in the advance...as I cannot give you the exact recipe because it has a copyright.  However, the folks I took the course from are planning to publish a book this fall....so until then:).

After making the dough with the starter, let it sit in the refrigerator to get cool.  Now, if you are like me....about this point I would be thinking "I don't have time for this!".  Believe it or not, this method works around my insane schedule...and I kid you not...my schedule is really insane right now.  To make Pita's having chilled dough is easier to handle.  This dough was made on a Thursday evening, but because of that afore-mentioned schedule I couldn't even get to the Pita's until Sunday.  I love the fact that the dough/starter can wait for me....a serious requirement for me:)

With Natural Leavening, putting the starter or dough in the refrigerator tends to stop the 'process' at that point in time when placed in a cold environment.  So, I took the chilled dough out of my refrigerator...on Sunday....and did the following:

Form the dough into a ball.

Heat your Pizza Stone in a very hot oven at 550 degrees.  I'll be honest, I didn't even know my oven could get that hot.

Divide the dough into even sections.

Roll the dough into a circle.

Notice that I can easily pull the 'disk-of-dough' off my counter.  Also notice that I didn't use flour on the counter surface.  It's not necessary with this dough.  Isn't that great!

Place the disks on your hot Pizza Stone in your oven.

Leave the dough in the oven for 3-5 minutes and watch the magic.  It just 'blows up'.  

Take the pita's out of the oven and let them cool on a towel.  Then cut them in half.

This is the inside of one of the Pita's (Please know that this one really puffed up....and stayed puffed up...which is great for photo's!  The rest acted like they were supposed to!).

Here are the Pita's....all done!

You can stack them to store them.

Here is my dinner.  You may ask about the taste as I only used Whole Wheat Flour....they were delicious.  I had several left over, so I sealed them in Food Saver bags and put them in the freezer for a quick meal when we are having another 'insanely crazy day'.  

I would highly recommend this method. It is one that I can actually do!  It can wait for me if I need it to, and I don't have to babysit it.  I can't tell you how important that really is.

So, watch for their book.....I recommend!

It's a matter of ....choosing between purchasing Wheat versus Wheat Flour

In light of the recent caselot sales, I have received inquiries about different food items and how long they store. Here is a recent question:

"Does it take 5 gallons of wheat to make 5 gallons of wheat flour ground? I ask this because Macey's has wheat for $18.99 and wheat flour for $19.99/for 5 gallon buckets. So for one dollar more, I would not have to grind all that wheat. Should I look at it this way?"

Here is my answer:

Wheat versus flour: In regard to volume, you will have more flour after it is milled. However, once wheat has been milled or ground, it needs to be used quickly. Some sources say that it must be used within 2 weeks, others say between 2 months up to 6 months. I believe the 6-months suggestion is really an outlier. However, if the fat content is below 2 percent, you could try to store it for several months.

In general, whole wheat flour cannot be stored long term. However, all purpose flour can be stored for years. The difference with whole wheat flour is that the fat within the wheat kernel is disturbed during the milling process. The fat goes rancid when it is ground and not used. All purpose flour has had the fat removed and it is bleached. If you purchase the wheat flour already milled or ground, you would know that you would need to use it right away. Lastly, wheat can be stored (unmilled) for years and years.

Hopefully this information can help you make an informed decision about what you wish to purchase. Best wishes on your efforts to be prepared.