514
Impressively inept
(lemmy.nz)
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this post was submitted on 27 Aug 2026
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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 ๐ ๐
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.