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In line with some of the other threads about your most recent, your latest, the meal you cooked last... etc, I though I would start a your most recent thread for cooking failures or complete disasters depending on how bad it actually was.
It is meant to be light-hearted and where possible for someone to help, if they know what went wrong.
So I will start. I recently followed a recipe for a Spelt bread made with orange juice which called for 150ml olive oil to be added to 400g of spelt flour. When I make a recipe first time around I make it as per the recipe, I don't adapt until it is cooked and I have tasted it. In the case of baking, this means next time around. In the case of cooking, it often means adding more spices/herbs before serving. Sometimes it may mean adding much more to it than that.
So this time around, and watching my diet, I decided to omit the oil completely. I had stated when I wrote the recipe up that next time around I would halve the quantity.... I really should havestook stayed with that.
So this time around I amended too much. I didn't have enough spelt flour and there was a corn ingredient challenge on, so I switched out half of the spelt for (yellow) corn flour or maize flour depending on how you know it. I also omitted all of the oil and used water instead. It looked for all intents and purposed to be absolutely fine, but it wasn't. It was hard and brittle and well it tasted OK, but it wasn't the same and only the chooks really enjoyed it. They cleared all of it in a couple of sittings between the 6 of them...
Before cooking
The underside
The topside still looks anaemic to me! But inside was brittle and not photographed. My next attempt will be back to the suggested round 2... with 50/50 oil/water and probably 50/50 spelt/wholemeal flour... I need more dried thyme before I continue and if anyone has 4 spare ribs going free please
Work in progress
It is meant to be light-hearted and where possible for someone to help, if they know what went wrong.
So I will start. I recently followed a recipe for a Spelt bread made with orange juice which called for 150ml olive oil to be added to 400g of spelt flour. When I make a recipe first time around I make it as per the recipe, I don't adapt until it is cooked and I have tasted it. In the case of baking, this means next time around. In the case of cooking, it often means adding more spices/herbs before serving. Sometimes it may mean adding much more to it than that.
So this time around, and watching my diet, I decided to omit the oil completely. I had stated when I wrote the recipe up that next time around I would halve the quantity.... I really should have
So this time around I amended too much. I didn't have enough spelt flour and there was a corn ingredient challenge on, so I switched out half of the spelt for (yellow) corn flour or maize flour depending on how you know it. I also omitted all of the oil and used water instead. It looked for all intents and purposed to be absolutely fine, but it wasn't. It was hard and brittle and well it tasted OK, but it wasn't the same and only the chooks really enjoyed it. They cleared all of it in a couple of sittings between the 6 of them...
Before cooking
The underside
The topside still looks anaemic to me! But inside was brittle and not photographed. My next attempt will be back to the suggested round 2... with 50/50 oil/water and probably 50/50 spelt/wholemeal flour... I need more dried thyme before I continue and if anyone has 4 spare ribs going free please
Work in progress
