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Impressively inept
(lemmy.nz)
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this post was submitted on 27 Aug 2026
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Just looking at that gives me the ick. It's rare that something ostensibly edible, and as ordinary as bread (or something that's supposed to be bread) can do that, that's impressive.
I want to hear what recipe they followed and, more importantly, how closely they followed it. This reeks of "actually I substituted [completely ordinary ingredient you can buy at any convenience store even at 3am in the middle of nowhere for approximately 2 dollars] for [something that has no business being near this dish, let alone in this dish, but that they had in their cupboard], I don't know why it turned out so awful though!"
I don't think it's more complicated than that they accidentally killed the yeast. Some recipes call for you to add the yeast to lukewarm water. But what I did once when I was around 12 was put the yeast into boiling water then wait for the water to become lukewarm and then add the flour. Of course that kills the yeast so the bread I got was basically that picture.
It could even be an innocent mistake like leaving the yeast package in a really hot car which can also kill the yeast. Or who knows the yeast may have been dead already in the store and this person has done absolutely nothing wrong.
This, along with something wrong with the heat. Why isn't it browned? Did they steam this loafpocalypse? Maybe too much water, based on the tendrils along the sides.
I'm almost thinking this is a ragebait post.
I LOL'd at "loafpocalypse"
That's why I never use the easybake type of yeast. You'd never know if it was dead until you actually set the dough to rise and nothing happens.
The regular dried yeast is so much better, because you activate it first, so you don't waste time with the rest of it if it doesn't activate.
If it was just dead yeast making it that stodgy, they should have noticed it wasn't rising 😅😅
You can, and in my opinion, should proof instant yeast.
The ones we have here say not to and to mix it directly with the dough.
Ahhh, I've not had that issue happen yet myself, explains why this looked like cooking gone really, horribly awry to me and not something obvious.
"I didn't have any wheat flour, so I used some minced cod I had been storing in the cutlery drawer for a few days"
Reminds me of !ididnthaveeggs@sh.itjust.works
I'm sad that the mod of that community seems to have given up on posting content to popularize it.
The recipe said flour, but I didn't have any. So I used 4 pounds of marzipan instead.
The duality of humankind >_>
I'm over here thinking that if you dust off the flour on the top and assuming the dense middle cooked through...
I'd take a bite, out of curiosity lol.
I'm reasonably sure it's just severely undercooked.
That is not what bread dough is supposed to look like, though, even uncooked or undercooked. Am I nuts? Like, I've seen bread dough before, and that just looks... wrong, from my experience; but then I admit I don't make my own bread very often.
I agree. It looks like an unleavened cake to me. That’s also greyish green.
Why is no one else pointing out the obvious color flaw? Why is it this color? What even is this color?
My guess is lighting combined with camera. I had a phone that tinted stuff greenish.
Boring but reasonable explanation
Eh normal occurrence with gluten free bread that it will not get a brown crust